Cut the cauliflower into slices. Heat olive and sesame oil in a large, preferably coated frying pan or possibly in a roaster. Roast the cauliflower in it over medium heat for 8 to 10 minutes, carefully turning it to the other side from time to time.
Finely chop the chili peppers and parsley. Finely dice the onions.
Add parsley, chili, onions and sesame seeds one minute before end of roasting time. Season everything together with salt, freshly ground pepper and a pinch of sugar and bring to the table.
Main course: Quail stuffed and au gratin
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