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Spicy cauliflower

Spicy cauliflower

A star rating of 4.6 out of 5.32 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal145
fat10g
saturates1g
carbs7g
sugars4g
fibre3g
protein6g
low insalt0.05g
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Ingredients

  • 6 tbsp vegetable oil
  • large piece ginger, finely chopped
  • 2 tsp chilli flakes
  • 2 tbsp cumin seed
  • 2 tsp turmeric
  • 1¼ kg (after trimming and removing leaves) cauliflower, broken into pieces
  • small bunch coriander, chopped

Method

  • STEP 1

    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.

RECIPE TIPS

ADD CHERRY TOMATOES
Try adding a handful of cherry tomatoes just before the cauliflower is cooked for a vibrant variation to this dish.

Recipe from Good Food magazine, October 2011

Goes well with

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Overall rating

A star rating of 4.6 out of 5.32 ratings
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