Cauliflower is great at this time of year, just when its starting to get cold. I always think of it as a bit of a forgotten vegetable which is only ever smothered in cheese sauce or over boiled and bitter.
It is delicious in a salad, raw or lightly blanched florets or simply tossed in olive oil, salt and pepper and roasted in the oven. It is very versatile and also very healthy, being a good source of fibre and vitamin B.
I served this alone for lunch today for two and it was a welcome change to a bowl of soup or a sandwich. It was also very cheap to make and healthy. I think you could also add sweet potato or maybe squash.
You will need, serving 2 as main course or 4 as a side:
1 head of cauliflower, broken into florets and washed
2 tblsps olive oil
1 knob of butter
1 onion, finely chopped
2 cloves garlic finely chopped
1 red pepper, de-seeded and chopped
1 tsp turmeric
1 tsp coriander seeds
1 tsp onion seeds
1 tsp mustard seeds
8 small dried curry leaves
sea salt and freshly ground black pepper
1 tin pre-cooked chick peas
50ml fresh cream or some natural yoghurt
In a large pan of boiling salted water blanch the cauliflower florets for 5 minutes.
Drain and reserve the cooking liquid.
In a large deep casserole dish or lidded frying pan, melt the butter and olive oil and add the garlic, onion and chilli. Cook for 5 minutes until the onion is tender.
Crush the spices gently with a pestle and mortar and then add them to the onions, garlic and chilli and cook for a further 2 minutes to let the flavours release.
Add the cauliflower and chick peas. Cover and cook for a few minutes until everything is hot through.
Pour in the cream and let this heat through.