The humble cauliflower is such a gem of a veg, its a true chameleon. It will adapt to its surroundings or even take on a completely different form like a pizza base or rice like consistency.
This recipe is a twist on classic indian dish ‘Aloo Gobi’ which literally means potatoes, cauliflower. My version makes the cauliflower the king in a celebration of flavours that will make your tastebuds stand up and salute the royal Cauliflower!
No frying involved just baked in the oven to lock in all that flavour and goodness. Serve with indian flat bread, roti or great as stand alone x
2 inches of ginger
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp garam masala
1 tsp salt
Pre-heat the oven at 180c
Remove the leaves from the bottom of the cauliflower. Cut the long stem with a sharp knife. Cut the stem close to the cauliflower. You may break the florets with hand or cut them with a knife. I like to keep the cauliflower fairly chunky so that they keep their crunch. Wash and drain your cauliflower, yo may want to pat them dry with a kitchen towel.
Peel and finely chop your ginger into thin 1 inch strips. It should almost look like they were grated. Next take your chillies wash and slice through the middle and put to one side.
In a separate mixing bowl add the cauliflower ginger, cumin seeds, turmeric, garam masala an a good glug of olive oil. Throughly mix in all the flavour, the cauliflower should be completely covered. Add to a baking dish, placing the chillies on the top and cover with foil. Place in the oven and cook for 10 minutes, the take the foil off and cook for a further 5 minutes.