Gujarati-style cauliflower

gujurati-cauli

Another simple cauliflower recipe, rich in vitamins and good anti-cancer properties. Most of these Ayurvedic recipes follow the same principle of tempering the seeds first, before adding the rest of the ingredients, then steaming until cooked. I don’t in fact use curry powder, so I add approx (I just shake the spices on!) 1 tsp ground cumin, 1 tsp coriander, 1 tsp fennel seeds, 1/2 tsp fenugreek seeds, 1 tsp garam masala and 1 tsp chilli powder – a sort of DIY curry powder!

Gujarati style cauliflower

1 small cauliflower, divided into small florets
1 tbs coconut oil
½ tsp mustard seeds
handful of curry leaves
1 tsp turmeric
½ tsp salt
½ – 1 tsp curry powder
¾ cup water
1 tbsp coriander powder
coriander leaves

Prepare the cauliflower. Heat the oil in a wok or deep-sided pan and add mustard seeds; add the curry leaves now if you have them, make sure they don’t burn. When the mustard seeds pop, add turmeric, salt and cauliflower. Cover and cook for 2-3 minutes of medium heat, then add water, cover and steam over a low heat for a further 5 minutes or so; then add the curry and coriander powder and steam until cooked, but the cauliflower should retain its crunch. Garnish with coriander leaves and thinly sliced large red chillies (ie the milder ones)

Serve as a side to chicken or fish dish, or with dhal and rice.

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