Indian Cauliflower

Indian Cauliflower

One large head of Cauliflower cut into one inch cubes

1/4 cup oil - Give or take a bit - this isn't rocket science
1 Tablespoon black mustard seeds
10 fresh curry leaves (optional)
1 Tablespoon fennel seeds
3 cloves garlic smashed and finely cut
1/2 teaspoon turmeric
a pinch of red chilli powder (optional)
1/2 teaspoon salt

Pour the oil into a pan over medium heat. Throw in the mustard seeds, curry leaves and fennel seeds. The mustard seeds will begin to pop.

When they do, add the cauliflower and move it all around in the pan for a few minutes.

Now add the garlic and fry for a further couple of minutes.

The cauliflower will begin to cook through. You want the florets to be cooked through but still have a bit of resistance. Some of the smaller pieces will become nice and crispy.

At the end of cooking, add your turmeric, chilli powder and salt.

Adapted from: Great Curry Recipes
recipe picture
Dan Toombs