It was one of my intentions in 2016 to develop some new meals and with this glut of cauliflower came the ideal opportunity to try out the spicy recipes I looked up yesterday. Lunch needed to inventive as we are at the tail end of our bag of spuds and the only bread in is a very expensive artisan loaf from the local bakers - so beans on toast and baked spuds were off the list of likely lunches!
Of the 3 recipes I noted on line yesterday I choose this one to have between two of us with some sausage meat patties lurking in the freezer and a tomato to decorate.
I didn't have exact ingredients in, but enough to adapt!
4 tablespoons of olive oil in a deep large saucepan (with lid) warmed gently.
Add some ginger, 1 teaspoon of chilli flakes, 1 teaspoons of turmeric and a tablespoon of cumin seeds.
Heat to infuse oil and get the aromatic spices going.
Add florets of cauli to cover base of pan; stir to coat, put on lid and cook for 10 mins. Stir occasionally.
You are supposed to decorate with coriander leaf.
I added a couple of small chunks of potatoes as I found two rather soft ones as I was sorting the veg box out. I threw in a few hard mushrooms left in the veg drawer. Then towards the end some small kale leaves plucked from the Nero plants that were going over. I added some salt at the table.
Made a nice plate for lunch and was very tasty. voted as something to repeat in our lunch meal time menu.
Disadvantages - well, as you know turmeric can be a little staining so be quick to rinse off utensils and plates. The saucepan was a bit crusty on the base at the end of the cooking time but I was quick to add some water to soak it as we ate and actually it rinsed off well.
This was half of cauli Number 4 and the first of the ones grown outside over the winter. I gave the other half to the recently widowed neighbour as I like to make sure he is having fresh veg when I have some to share.