I was kindly allocated the task of cooking dinner on the recent, ridiculously hot new years day, so I decided to do something that I could prepare early in the morning, and would have some summery flavours. What says summer more than lemon eh? This cauliflower recipe is really quick and easy to make, and doesn't have any obscure ingredients (at least I didn’t think so!) so it was a winner… tasted great too…
Chilli and Lemon Cauliflower
(Serves 2-4)
(Serves 2-4)
Ingredients
500g cauliflower, broken into bite-sized florets and boiled until al dente
1 tbsp oil
1 tsp mustard seeds
1 tsp asafoetida (this might be obscure for you guys actually… it's a really pungent powder spice, available at all Indian grocers)
½ tsp turmeric
3 green chillies, sliced finely (I didn't have fresh chillies, so I substituted for dried chillies)
Juice of ½ lemon
½ tsp sugar
½ tsp salt or to taste
1 tbsp oil
1 tsp mustard seeds
1 tsp asafoetida (this might be obscure for you guys actually… it's a really pungent powder spice, available at all Indian grocers)
½ tsp turmeric
3 green chillies, sliced finely (I didn't have fresh chillies, so I substituted for dried chillies)
Juice of ½ lemon
½ tsp sugar
½ tsp salt or to taste
Method
1. Heat the oil in a non-stick pan and add the mustard seeds (and dried chillies if using). Once the mustard seeds have popped, add the asafoetida, turmeric, chillies, sugar and salt.
2. Quickly add in the parboiled cauliflower and sauté on a high heat for 4-5 minutes or until tender. Keep them moving to avoid the spices from burning.
3. Add a squeeze of lemon juice and garnish with chopped coriander.
I served this with rice, but it would go just as well as a side.
