Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

I’M NOT SURE WHETHER MANY PEOPLE ORDER THIS DISH, but it certainly seems to appear on most Indian restaurant menus. The subtle spices and herbs add to the sweetness of the cauliflower when it goes beyond al dente stage. Give it a try next time you visit your local Indian restaurant.


  • 3 tbsp ghee or vegetable oil
  • 20 g (¾ oz) root ginger</


  1. Heat the ghee in a heavy-bottomed saucepan and add the ginger, chilli, curry leaves, mustard seeds, and spices. Gently cook on a low heat for 2-3 minutes.
  2. Add the cauliflower, lemon juice, and vegetable stock, season with a good pinch of salt and bring to the boil. Stir well, cover and cook on a very low heat, stirring every so often, for 15 minutes, or until they