This is scrumptious.. It’s great with other vegetables and rice for a meatless meal, or stuffed inside wraps or alongside chicken, fish or lamb.
2 Tbsp olive oil 1 medium onion, peeled and chopped 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp coriander seeds ¼ tsp chilli powder 1 medium white or green cauliflower, trimmed and cut into florets Salt to taste ½ cup plain unsweetened yoghurt
1 Heat oil in a large frying pan (skillet), or a gratin pan, over medium heat. Add onion, spices and cauliflower. Lower heat and cover pan with a lid. Cook slowly for 10 minutes, stirring 2-3 times, and letting any moisture on the lid fall back into the pan. If the onion appears to be catching on the bottom of the pan, add ¼-½ cup of water. Sprinkle generously with salt.
2 Continue cooking until cauliflower is as tender as you like it (I like it to retain plenty of crunch but for it to be hard). Remove the lid and let it fry just a little towards the end of cooking, to take on some colour. Cool for 5 minutes, then stir in yoghurt and serve.
The first time I made this I was using a new brand of chilli powder and added half a teaspoon of it which it made it explosively hot and I had to add 2 cups of yoghurt to it before I could get near it. Try not to make the same mistake!