Indian Spiced Cauliflower

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 250 g cauliflower (amount depends on how many people you are cooking for. if for two, use about 200-250 grams or two me)
• 1 shallot
• 1 small onion
• 50 g turmeric (or 1 small finger)
• 4 garlic cloves
• 1 pinch coriander seed
• 1 tablespoon ghee
• 2 stalks celery
• 1 dash cayenne pepper (substitute with dried chilli flakes for more heat if desired)

Recipe

• 1 peel and chop onion finely.
• 2 peel and chop shallot finely.
• 3 dice celery stalks.
• 4 place shallot and onion and celery aside.
• 5 crush garlic with large flat knife to remove skin.
• 6 finely dice garlic.
• 7 peel the small finger of tumeric with a veggie peeler. be careful, as if you get tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
• 8 finely dice tumeric.
• 9 place tumeric, garlic and coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
• 10 steam cauliflower florets in microwave safe container for 3 minutes or until soft.
• 11 in the meantime, heat ghee in frying pan.
• 12 when ghee has melted, add the tumeric, garlic and coriander seed paste to the ghee and lightly fry. this releases the fragrant smell of the ingredients, and mellows the flavour.
• 13 when ghee is lightly coloured yellow by the tumeric, and the garlic is softened but not discoloured, add the shallot, onion and celery that was set aside earlier.
• 14 fry gently, and add the dash of cayenne pepper to taste (or dried chilli flakes if desired).
• 15 when onion and celery is soft, clearish and lightly coloured yellow, add the steamed cauliflower. cauliflower should be soft enough to break up into tinier portions.
• 16 cook for about 3 minutes stirring constantly, or until the cauliflower is yellow like the rest of the ingredients.
• 17 serve hot.