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Introduction

A spicy but light and warm dish made with this humble vegetable. A very healthy alternative to traditional stir-fry dishes.

Method

  1. Cut the cauliflower into small florets and set aside.
  2. In a dry pan lightly toast the fenugreek coriander and cumin seeds for a couple of minutes until fragrant.
  3. Tip into a mortar and add the turmeric and a pinch of salt and pepper and grind to a fine powder.
  4. Heat the oil in a pan or wok, add the onions with a pinch of salt and pepper.
  5. Stir over a low heat for around 6 minutes until onions are soft but not browned.
  6. Add the garlic, chilli and ground spices and stir-fry for a minute.
  7. Add the cauliflower florets and pour over the stock.
  8. Cook for 6-8 minutes, stirring frequently, until the cauliflower is just tender and most of the stock has been absorbed or cooked off.
  9. Serve as an accompaniment to an Indian meal, also goes well with fried fish.

Source: Our Collection - Farmison