It's about this time of year, following the excess of Christmas, that me and my body craves spice - something to blow away the cobwebs and start the New Year afresh - this recipe is a favourite as we are lucky enough to be able to grow our own cauliflowers, shallots and chillis.
It is super quick and super tasty to make and goes perfect with spiced lentils and naan breads, for a meat-free midweek treat.
drizzle of vegetable oil
1 x banana shallot or medium onion – finely sliced
1 x clove garlic - finely sliced
2 x teaspoon cumin seeds
1 x teaspoon mustard seeds
½ x teaspoon fenugreek seeds
1 x medium cauliflower chopped into florets
salt & pepper
butter (optional)
small handful of golden raisins or sultanas
zest & juice of ½ lemon
fresh coriander chopped
Mild red or green chilli finely sliced (optional)
In a heavy frying pan heat some vegetable oil over a medium heat and fry the sliced shallots until they are lightly caramelised (this will take about 10minutes).
Add the garlic and fry over a gentle heat until golden but not brown. Add the spices and fry off to release their aromas. Then add the cauliflower florets and toss in the oil. Season with salt & pepper.
Add a knob of butter (if using) and a splash of water, before stirring in the raisins and season with a little lemon zest.
Put into an oven proof dish and cook in a hot oven (about 180 degrees) for 5 – 10 minutes until the cauliflower is cooked but still has some bite to it.
Remove from the oven and stir through the chopped coriander, a little finely sliced chilli (as much as you can handle!) and a squeeze of lemon juice.
Enjoy!
Angela x
