Spicy Cauliflower

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.