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Spiced Cauliflower
- Serves
4
- Difficulty
Easy
Published 1980
In India they cook vegetables longer than we do so that the spices can penetrate. This dish would go well with any meat or chicken curry and I like it very much with plain roast meat or chicken.
Ingredients
1 1 -inch 2.5 cm
Method
Cut the cauliflower into small florets. Peel the ginger. Cut open the chilli under running water and discard the seeds and stem. Finely chop the ginger and chilli together.
Heat the oil in a large heavy saucepan. Add the ginger and chilli and cook over a gentle heat, stirring, for a minute. Add the cauliflower, a sprinkling of salt, the sugar and spices and stir for a minute or two more
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