- A good-sized cauliflower, washed and cut into smallish florets
- 2 tbsp vegetable oil
- ½ tsp each of
- ground turmeric
- red chilli powder/flakes
- fenugreek seeds [cut this one by half, if you wish]
- nigella (kalonji) seeds
- mustard seeds
- cumin seeds
- fennel seeds
- Bunch of fresh coriander leaves (or flat-leaved parsley)
- Cut the cauliflower into florets.
- Pop into pan with the oil. Fry on a high heat briefly, then turn heat right down and cover pan with its lid. Turn occasionally.
- When the cauli is about half done (after about 10 minutes?), add the spices and stir through to combine; replace the lid and continue cooking. Watch the cauli doesn’t overcook and become too soft; if there are excess juices, remove the lid for a few minutes, and raise the heat.
- Garnish with the chopped coriander (or parsley) leaves, pile on plates, and serve with chapati (or similar). Or as a side dish for a grilled/baked mackerel … now that is GOOD EATING.
[Note to self as I write – tempted to try frying the spices in some oil briefly, just to release the aromas. Toss the cauliflower florets in the mix to coat well, and roast in a hot oven (pre-heated to 220°C/425°F/Gas Mark 7) for maybe 25-30 minutes? I love roast cauliflower – and reckon that should work. Replace the chilli powder/flakes with chopped fresh chilli peppers added with chopped coriander leaves as a garnish? Damn – that sounds good; just a pity Leeds Market is closed until Monday.]