Click to enlarge.
Cauliflower is a greatly under appreciated vegetable. Full of flavour, it has been largely dismissed by the generations who were served it boiled to within an inch of its life as part of bland school dinners. It’s fantastic for soups, roasting and most of all in delicious Indian dishes. This recipe is simple, incredibly tasty and the perfect accompaniment to any curry.
1 small cauliflower
2 tablespoons plain flour
1 pint milk
2 tsps tumeric
2 tsps cumin
small bunch of coriander
Remove the green outer leaves and main stalk from the cauliflower and chop into smaller florets. Boil for 3-5 five minutes until just tender. Strain, place into a bowl and cover with the milk and leave to cool. Place a non-stick frying pan on a medium heat. Melt down a large knob of butter and add a small splash of cooking oil.
While the pan heats up combine your flour, turmeric and cumin in a mixing bowl. Add the cauliflower and stir until completely coated. Drop your pieces of cauliflower into the pan, turning them occasionally until they are just on the edge of burnt; some crispy corners add a really great texture.
For the roti (chapattis) – I find the best way to warm them up is to drop them into a hot, fatless frying pan. Leaving them on the heat for a few seconds and turn until they’ve gained a nice colour on both sides. Tear or cut the roti into four and place on a small side plate.
Serve up your cauliflower with a generous tablespoon of mango chutney, a sprinkling of coriander, a pinch of coarse sea salt and a large squeeze of lemon.