My newest cookbook is The Hairy Bikers’ Best-Loved Recipes. I’ve read through it (yes, I do do that) a couple of times and noted lots of recipes I’m keen to try.
The cooler weather in Adelaide has meant we’ve started thinking about stews, so later in the week you will be able to read all about Dave and Si’s sausage and bean stew. But let’s start with what we served as a side to it – spiced cauliflower.
I love all brassicas (broccoli and brussel sprouts are two of my all time favourite vegetables) but Andy finds cauliflower really boring. He doesn’t even really like cauliflower cheese! We had a small piece in the fridge that I was keen to use up and this recipe, although for a whole head, is easy enough to shrink to fit.
Begin by heating some oil in a frying pan or (in my case) wok. Add some chilli flakes (or ground chilli), ground cumin, ground coriander, turmeric and freshly ground black pepper. For a whole head, the recipe calls for 2tsp of each spice – but really it’s a case of using however much you like.
Fry the spices for a few moments then add your cauliflower florets and stir fry, ensuring the florets are well coated with the spice mix.
If you have some tamarind paste, stir it into some boiling water (as a rough guide, you’ll need at 250mL for one head of cauliflower) and pour this into the pan. If you don’t, just use the boiling water. Add a splash of vinegar and a pinch of salt and then pop on a lid and cook until the cauliflower is tender. Remove the lid when it’s almost done so any excess liquid can evaporate off.
Don’t be tempted to skip the vinegar – particularly if you don’t have tamarind. With this dish, it’s really important you have the sour, acidic component to set up the spices. And yes – this is spicy, but you can always cut out or reduce the amount of chilli you put in.
Delicious and too easy!