Spicy cauliflower stir-fry
- 1 medium head of cauliflower, about 1¼ pounds
- ½ teaspoon fenugreek seeds
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1/3 teaspoon ground turmeric
- 2 tablespoons olive oil
- 1 large onion, finely sliced
- 3 garlic cloves, minced
- 1 large, fresh, red chili pepper, deseeded and minced
- ½ cup vegetable or chicken stock
Instructions:
This dish makes a wonderful accompaniment in an Indian meal.
- Cut the cauliflower into small florets and set aside. Lightly toast the fenugreek, coriander, and cumin seeds in a dry pan until fragrant, about 2 minutes. Tip into a mortar and add the ground turmeric and a pinch each of salt and pepper. Grind to a fine powder.
- Heat the oil in a large pan or a wok. Add the onions and a little salt and pepper. Stir over low heat until the onions are soft but not browned, about 6 minutes. Add the garlic, chili, and ground spices and stir-fry for 1 minute longer.
- Add the cauliflower florets and pour in the stock. Cook, stirring frequently, until the cauliflower is just tender and most of the stock has been absorbed or evaporated, 6–8 minutes. Taste and adjust the seasoning and serve warm.