spicy cauliflower recipe
Lovely spring cauliflower is used in this tasty one-pot dish. It's great with roast lamb or pork, and leftovers can be pureed to make the basis of a delicious soup - just add stock to thin it out. Add a pinch of chilli flakes if you like things spicy.
- 2 tablespoons olive oil
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 2 red onions, roughly chopped
- 1 large red pepper, deseeded and roughly chopped
- 1 cauliflower (about 700g), divided into large florets
- 2 x 400g tins of chopped tomatoes
- Grated zest of 1 lemon
- Salt and black pepper
- Small bunch of fresh coriander, roughly chopped
- 2 tablespoons pumpkin seeds or cashew nuts, dry-fried
Heat the oil in a heavy-based pan or ovenproof casserole dish. Add the seeds and spices and cook for 1 minute, stirring. Add the onions and red pepper and cook over a medium heat for 3-4 minutes.
Stir in the cauliflower, tomatoes and lemon zest. Bring to the boil, then cover and simmer as gently as possible for 20 minutes, or until the cauliflower is just tender. Stir now and again.
Taste, and season with salt and pepper. Serve sprinkled with the fresh coriander and seeds or nuts.
This recipe features on p71 in Sarah Raven's Food for Friends and Family