The cauliflower in this recipe comes out a pretty shade of gold because of the turmeric, and it’s lightly and delicately spiced. From The New Complete Vegetarian by Rose Elliot (Sterling Publishing, 2010).
Serves: 4
- 1 head cauliflower
- 2 tablespoon olive oil
- 2 teaspoons turmeric
- 4 cardamom pods
- 4 cloves
- 1 bay leaf
- a small piece of cinnamon stick
- 1 garlic clove, crushed
- salt and freshly ground black pepper
- 5 fluid ounces water
Trim the cauliflower and divide into even-sized florets.
Heat the oil in a medium-sized saucepan and fry the spices and bay leaf for 1-2 minutes, stirring continuously.
Add the cauliflower, garlic, seasoning and the water.
Bring to a boil, then simmer very gently, with a lid on the pan, for about 7 minutes or until the cauliflower is just tender and most of the liquid has been absorbed.
Check the seasoning, remove the bay leaf, cinnamon stick and cardamom, then serve.
Click here for more broccoli and cauliflower recipes.
Leave a Reply