Cauliflower: Here we celebrate the great British cauliflower in peak season.
There's a variety on offer, such as romanesque, which is a favourite with chefs. It's a truly versatile part of the brassica family pairing well with many foods. Here we lightly saute the florets before adding them to a Bhuna. Another favourite is to rub with melted butter and North African spices, then roast whole until tender. Cauliflower soup is also simple, homely and nutritious.
To start, first sear the chicken, then the cauliflower in a
little schmaltz or clarified butter, then keep to one side. In the
same pan or dish, add a spoonful of schmaltz or butter and soften
the garlic and ginger. After a couple of minutes, add the onions
and cook gently until soft (this will take around 10 minutes).
Add the curry paste, tamarind and tomato puree, then cook for
another 3 to 4 minutes before adding the saffron (if using) and the
stock to the onion mix.
Cook over gentle heat for a few minutes, thicken with
cornflour, then add the chicken and cauliflower to the sauce. Cover
and simmer for 30 minutes until the chicken and cauliflower are
To finish, roughly chop the coriander and fold through the
Serve with freshly cooked basmati rice or Naan breads.
Note: The recipe can also be made in a slow
cooker, following the instructions up to point 4 then slow cooking
on high for 4 hours or low 8 hours.