Planned this post for Monday–but have been so overwhelmed by workmen in the house this week, it got delayed….
I had forgotten how delicious this spicy cauliflower dish is–and how easy to do.
Perfect supper material–especially when one is feeling slightly invaded with the daily presence of decorators/painters.
Didier and Jordan could not be bettered as workers and both are delightful, but there’s nowhere left to hide–they are painting all the doors and windows.
That cauliflower sitting comfortably in the crisper–so unpushy these whey faced fellows–gets its chance tonight.
Retrieving it from obscurity saves my bacon.
Mondays can be a challenge if I forget to plan for them.
There’s an option to shop of course but I like to maintain Mondays as a marketing free day–I go to four markets a week.
Inspired by a recipe of Madhur Jaffrey–the cookery writer and actress.
for 2--as a main course:
1 medium cauliflower–the head separated into small bite size florets
3 tablespoons olive oil
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 cloves of garlic–chopped fine
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
- Soak the cauliflower in water for a half hour–then drain the florets.
- Heat the oil in a pan large enough to hold the florets in a single layer.
- Add the fennel and mustard seeds and sauté until they start popping.
- Add the turmeric and the cayenne.
- Add the garlic to the pan and let it colour lightly.
- Add the drained florets, salt and 3 tablespoons of water.
- Cover and cook for 10 minutes–or until the cauliflower is almost tender.
Brown basmati rice, red lentil dhal and yogurt sauce accompanied it.