Ingredients:
6 tbsp vegetable oil
1 tsp mustard seeds
large piece ginger, peeled and finely chopped
2 tsp chilli flakes
2 tbsp cumin seeds
2 tsp turmeric
1¼ kg (2 2/3 lbs) (after trimming and removing leaves) cauliflower, broken into pieces
small bunch coriander, cilantro, chopped
paprika for dusting
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a big pan or wok with a lid, set over medium-high heat then add the mustard seeds. As soon as they finish spluttering add the ginger and spices (except the paprika).
Swirl everything around for a few seconds until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 8 minutes or until just softened (do not over cook, the cauliflower should be cooked through but still firm), stirring occasionally.
Take off the heat then dust with paprika and sprinkle over the coriander before serving. Turn into a bowl and serve.
As well as ordinary cauliflower, this is really excellent made with romanesco cauliflower and looks truly spectacular, too.
Click on the image, above to submit to Pinterest.
