This cauliflower dish is a simple, every day but glorious dish. Allowing the cauliflower florets to brown slightly brings that beautiful depth of flavour to the dish.
Cauliflower is such an under-rated vegetable. Cooked well, it really is a vegetable to yearn for. Recipes from the sub continent and the Middle East are especially respectful of cauliflower, bringing out its flavours and adding interest with spices and herbs.
This dish is simple, yes, but it lets the cauliflower shine. Serve with Lemon Rice.
Cauliflower with Ginger, Garlic and Green Chillies
ingredients for 3 – 4 people
3 Tblspn ghee
0.5 tpn cumin seeds
0.5 tspn black mustard seeds
pinch asafoetida (hing)
3 cloves garlic, peeled and finely chopped or minced
2.5 cm piece ginger, cut into fine shreds
450g cauliflower cut into florets (not too small)
2 whole, fresh, green chillies, or to taste, chopped
0.5 tspn garam masala
0.5 tspn turmeric powder
0.5 tspn Indian chilli powder, or to taste
sea salt and black pepper, to taste
Slice the chillies from the tail end towards the top, but without slitting all the way through.
Heat the oil in a kadhai (Indian Wok) or heavy pan, over a high heat. Add the mustard seeds and cumin seeds. As the mustard begins to pop, put in the hing, garlic, ginger, turmeric powder, cauliflower and green chillies, all at the same time.
Stir and sauté for 5 – 7 minutes or until the cauliflower has turned somewhat brown.
Add the salt, pepper, garam masala and chilli powder and stir well. Add 4 Tblspn water and cover the pan immediately. Cook for 2 minutes, remove from the heat.
Serve with some lemon rice.