Five Spice Cauliflower

No more complicated than replacing the potatoes in this recipe with cauliflower, using the Panch Poran spice mix.

Ingredients

  • 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
  • Salt
  • Bunch of fresh coriander leaves (or flat-leaved parsley)

Method

  • 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.]

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