One of my fellow gardening friends has given me a cauliflower he has grown, and it’s the tastiest most tender cauliflower I have eaten in a long time. I blanched some of the florets in boiling water for a minute, before draining them and adding the florets to a mixed salad the other day, which is when I discovered how exceptionally tasty they were. So today I thought to make them the stars of a salad to accompany some Onion Bhaji.
Half a cauliflower – cut into even sized florets
2 tablespoons desiccated coconut
2 tablespoons almond flakes
2 tablespoons peanut or olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 sweet onion – sliced
2 cloves of garlic – finely chopped
1 small green chilli – finely chopped
1/4 teaspoon turmeric
Salt and pepper
1 tablespoon lime juice
fresh chopped coriander or green coriander seeds
Put the cauliflower florets in a bowl and cover generously with boiling water. Leave to steep for 2-3 minutes then drain. Leave to cool a little.
Put the coconut in a thick based frying pan on a low heat to toast, stirring from time to time. It will suddenly start to brown so don’t be tempted to wander off as I did once. When it has started to brown stir constantly until the coconut is an even golden brown colour, then tip the coconut onto a plate to cool.
Add the almond flakes to the same pan and toast these. Again to a golden brown colour an the tip onto the plate with the coconut.
Again using the same pan, put the 2 tablespoons of oil into the pan, and then the mustard and cumin seeds. Fry for a minute or two until the seeds start to pop.
Add the onions, chilli and garlic and fry gently until soft. Add the turmeric and stir to mix.
If there is enough room in the pan, add the cauliflower florets, or add the contents of the pan to the florets in a bowl. Stir to mix well.
Add the coconut and almonds and mix again. Season with salt, pepper, chopped coriander or seeds and lime juice.