Excellent dish from The Essential Madhur Jaffrey. The recipes in this book are foolproof and absolutely tasty, with plenty of veggie options. I served the dish with rice and a simple lettuce salad.
- Peel and coarsely chop the ginger, then put it into a blender with 4tbsp water. Blend until smooth.
- Cut off the thick, coarse stem of the cauliflower and remove all leaves. Break the cauliflower into florets, with your hands, or a sharp knife if it is tightly packed. Slice the lower part of the stems into fairly thin rounds, then cut the cauliflower into slim delicate florets – no wider than 2.5cm, with stems no longer than 4cm. Wash the florets and stem slices in a colander and leave to drain.
- Heat the oil in a large frying pan over a medium heat. Add the ginger paste and turmeric and fry, stirring constantly, for about 2 minutes. Add the green chilli or cayenne pepper and green coriander. Cook, stirring, for another 2 minutes.
- Add the cauliflower and continue to cook, stirring, for 5 minutes. If the mixture begins to stick to the pan, sprinkle with 1tsp warm water from time to time.
- Add the cumin, coriander, garam masala, lemon juice, salt and 3tbsp warm water. Cook, stirring for 3-4 minutes. Cover the pan, lower the heat, and cook slowly for 35-40 minutes, stirring gently every 10 minutes. The cauliflower is ready when it is tender with just a faint trace of crispness along its inner spine.
- Transfer to a shallow serving bowl. Serve with hot chapatis, or parathas, or any kind of lentil dish and plain boiled rice.
- Stir-fried Cauliflower and Green Peas with Toasted Cumin and Coriander Seed (diplomatickitchen.com)
- Delia’s Cauliflower Soup