1 medium cauliflower
75 g butter
100 g almonds, blanched and chopped
chopped parsley for garnish
pepper, freshly ground
salt
Break cauliflower into florets, trim, wash and cook in boiling, salted water for 5-10 minutes until just cooked but still firm. Drain. Melt butter and sauté almonds until golden brown. Toss gently with the cauliflower and season to taste. Put into serving dish and sprinkle with parsley.