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Spiced Cauliflower

This is a novel and interesting recipe for cauliflower, combining Asian flavors with a traditional cooking method. It’s excellent with chicken.

You need:

750g cauliflower
2 onions, peeled and finely sliced
2 garlic cloves, sliced
A 2.5cm piece of ginger, grated
1 small chili, deseeded and chopped
2tsp coriander seeds
1tbsp olive oil
100ml water
Salt and freshly ground black pepper

In a thick-bottomed saucepan with a fitting lid, heat the oil and add all the ingredients except the cauliflower and the water. Cover and cook for about 15 minutes, over a low heat, until the onions are soft. Stir occasionally.

Divide the cauliflower into florets and, when the onions are cooked, add them to the pan with the water. Cover and cook until the cauliflower is tender. Serve at once, spooning the spices over the cauliflower.

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