It was exciting to find such a variety of vegetarian dishes in India in the 1970s, when the western world was largely meat orientated. In particular, I learnt how to transform cauliflower, by smearing florets with spices and oil and roasting them. As the main ingredient in a curry, cauliflower can be as good as chicken. If you are able to find curry leaves, add a few with the tomatoes.
Heat the sunflower oil in a fairly large, heavy flameproof casserole over a low heat. Stir in the turmeric, ground coriander, cumin and onion seeds, followed by the chopped ginger, garlic and chillies. Stir over the heat for a minute, then add the cauliflower florets and stir around in the spice mixture. Take off the heat and place the halved tomatoes amongst the cauliflower. Pour in the lemon and orange juices and sprinkle with some salt.
Cover the casserole, bring up to bubbling point on the hob, then transfer to the centre of the oven and
© 2010 Josceline Dimbleby. All rights reserved.