Roast cauliflower with ginger and cumin

Serves 2
Calories: kcal/serving

The Times, "Dinner Tonight"

Ingredients

500g cauliflower (cut into 3mm slices)
125g red onion (halved and thinly sliced)
3 tbsp vegetable oil
25g fresh root ginger (thinly sliced)
 ½ tsp chili flakes
½ tsp cumin seeds (lightly crushed)
2 tbsp pine kernels
2 tbsp sultanas
handful of peas (fresh/defrosted)
 ¼ tsp turmeric
75ml boiling water
1 tbsp fresh coriander
1 lime

To serve

mango chutney
greek yoghurt
poppadums
 

Method

  1. Heat 1 tbsp oil in a large frying pan/wok and brown half the cauliflower on both sides. Repeat with the other half, and put aside.

  2. Add 1 tbsp oil to the pan and fry the onion for a couple of minutes, then add ginger, chilli flakes, cumin seeds, and pine kernels. Stir fry for few minutes until the onion wilts.

  3. Fold in the cauliflower, and add peas, raisins, turmeric and hot water.  Stir and gently bring back to the boil. Turn off the heat, cover and leave for 5 minutes.

  4. Add a generous squeeze of lime, and chopped coriander.  Serve with mango chutney, popadums and greek yoghurt.

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