Broccoli, Cauliflower, Chilli, Cashews

This is from Hugh's Three Good Things with an extra vege thrown in (cauliflower) which I found in the fridge. Any seasonal greens would work well. I served it with grilled fish topped with homemade basil pesto. Super quick and super yum...I went back for seconds, thirds...


  • Head of broccoli, trimmed into bite size pieces
  • Half head of cauliflower, trimmed into bite size pieces
  • 1/3 cup cashew nuts
  • 2 tbsp olive oil
  • 1 large red chilli, half deseeded & finely chopped
  • 1 garlic clove, finely chopped
  • Dash of soy sauce
  1. Steam the broccoli & cauliflower until just tender then drain.
  2. Heat a wok over a medium heat, add cashews and toast until they are golden (keep an eye on them as they can burn easily). Set aside.
  3. In the same wok add oil, chilli and garlic, heat gently for 30 seconds then add the cashews back in with the broccoli & cauli. Turn up the heat and stir fry for a minute or two so the broccoli is well mixed with the flavours.
  4. Season with a splash of soy sauce & serve straight away. Enjoy!