|
canola or sunflower oil, for shallow-frying |
1 head |
cauliflower, cut into florets |
2 |
brown onions, finely sliced |
1 piece |
lebanese flatbread, torn into bite-sized pieces |
|
olive oil, for drizzling |
1 1/2 tablespoons |
ghee |
100g |
slivered almonds |
200g |
cooked or drained tinned chickpeas, (see note) |
50g |
sultanas |
1 bunch |
coriander, leaves picked and roughly chopped |
1 bunch |
flat-leaf parsley, leaves picked and roughly chopped |
1 bunch |
basil, leaves torn |