My brother doesn’t really rate cauliflower, so naturally whenever he comes over for dinner I try to cook some. This is partially to annoy him (he is my brother after all), but mostly because I am trying to convince him of its potential. He came over last week and I made this cauliflower side dish. I love how cauliflower takes up flavours (put some cauliflower florets into the roasting pan about 20 mins to half an hour before the chicken is ready and you’ll see what I mean). It is also fabulous for spicing up, especially with two of my favourite spices – ginger and cumin. I serve this with Indian dishes but also with grilled meat or fish.
- a small to medium cauliflower broken into florets
- 1 knob of ginger finely shredded
- 1/2 tsp cumin seeds
- 1/2 tsp ground cumin
- 2 tblspn oil
- a pinch of chilli powder
- a pinch of turmeric (Optional – I ran out when I made the pictured version so its not as yellow as would have been if I had used the turmeric)
- a pinch of garam masala*
- 1/4 tsp salt
- Coriander leaves (optional)
Heat the oil in a pan with a lid and fry the ginger for the a couple of minutes. Add all the other ingredients except the garam masala. Turn the heat down to low and put the lid on the pan. Just before cauliflower is cooked add the garam masala. Continue cooking and then garnish with coriander leaves and serve with just about anything.
*To make Garam Masala:
I like my garam masala with a bit of cumin and coriander in it – I find it easier to use than the stronger versions which tend to omit these ingredients (and are a lot heavier on the black pepper). You can choose to omit the cumin and coriander from this recipe if you prefer.
- 1 tblspn cumin seeds.
- 1 tblspn coriander seeds
- 1 stick cinnamon
- 1 tspn cloves
- ¼ of a whole nutmeg grated
- 2 black cardamom pods
- 1 tablespoon seed from green cardamom pods
- 1 tspn black peppercorns
Heat a frypan on the top of the stove and add all the spices except the nutmeg and cloves. Dry fry the spices until fragrant. Allow them to cool. Grind all spices together in a spice grinder.
This mixture will keep its flavour for about 3 months (although the fresher the better).