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.
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