Ha.
Seriously, I meant, a recipe from each in one plate.
I made the buttermilk chicken again. Chicken drumsticks are dirt cheap. $1.99 per kg. Like, excuse me ? they look perfectly fine. So I bought in about 1kg, about 6 pieces of drumsticks, enough for 3 meals. Hey, that’s a pretty good deal eh ?
Anyway, the Buttermilk chicken was from Nigella’s How to Eat cookbook. For the recipe, click here. and from Jamie, I got the recipe from his new cookbook Cook with Jamie (that I borrowed from my friend. :P. funding for new books soon. It looks like a good book, I quite like the recipes compared to his previous books..) Ok, back, I did the Roasted cauliflower with cumin, coriander and almonds, just that I modified it. haha. Mine was, roasted cauliflower with cumin, paprika and pistachios. I guess pistachios and cumin are quite good together. haha. It’s just an excuse, cause I love pistachios. *keke*
Em, I find it hard to take photos in my house at night cause there’s insuficient lighting.
Preheat oven to 200 C. Blanch cauliflower in salted boiling water for a couple of minutes then drain in colander, allowing it to steam dry. Toss it in a good glug of olive oil and butter. Bash 1 tsp of cumin seeds, and 1 tsp of coriander, and dried chili flakes with a pinch of salt, then mix with almonds, or like me, pistachios. Put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour, add lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the oven for abt 15 mnutes to crisp up.
It’s quite a new way to eat cauliflower, beides stir-frying them or just blanching them. Toasting them in the oven with other spices give them more flavour, in this case, it got abit Indianish flavour to it from the cumin and paprika. or coriander. So just play with the spices and see which suits your taste buds 
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