I often make this so I’ve got leftovers in the fridge for a quick lunch or as a vege accompaniment to another meal.
Serves: 2
INGREDIENTS
1 small cauliflower, cut into quarters
2 tablespoons olive oil
good knob of butter
3 spring onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons mild curry powder
1 teaspoon each ground cumin and ground ginger
¼ teaspoon ground turmeric
¼–½ teaspoon chilli flakes
sea salt and ground pepper
small handful coriander, chopped, plus extra for garnish
To serve
2 eggs, either soft-boiled and halved, poached or fried
thick plain yoghurt, mango or tamarind chutney, toasted sesame seeds and chilli flakes
METHOD
Grate the cauliflower on the coarse side of a box grater, discarding the tough stem. It looks a lot but reduces when cooked.
Heat a wide sauté pan with the oil and butter. When hot, add the spring onion, garlic and all the spices and cook for 2 minutes.
Add the cauliflower and season generously with salt and pepper. Cook over a high heat for 3-5 minutes, or until the cauliflower is only just tender but still has a bite to it, stirring often so it’s all coated in the spices. Fold through the coriander.
To serve: Divide the spiced cauliflower between bowls and top with yoghurt, chutney and the eggs. Garnish with sesame seeds, chilli and more coriander.
Cook's note: Top with slices of grilled haloumi, crispy bacon, hot smoked salmon or wedges of roasted pumpkin.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!