- 6 tbsp vegetable oil
- large piece ginger, finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tsp chilli flakes
- 2 tbsp cumin seed
- 2 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1¼kg (after trimming and removing leaves) cauliflower, broken into pieces
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- small bunch coriander, chopped
Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.
Add cherry tomatoes
Try adding a handful of cherry tomatoes just before the cauliflower is cooked for a vibrant variation to this dish.