I have no patience when it comes to sharing delicious recipes here on the blog. Some might argue I have no patience in other areas of life either, but that's another story. Whether I come up with a recipe or come across a recipe that is just too good to hold back, I make a little squeal and get cooking. Some recipes need a bit more work, while others, like this one, just work straight away. I couldn't wait to share this recipe with you.
Curries are something I don't do very often. I guess I just never really got into them and was often shunned by their spiciness. This cauliflower variation is (obviously) a mild curry, but you can easily adjust it to your liking. I am so happy to just grab a big bowl and scoop this on its own, but you could of course serve it with some grains, if you wish.
(recipe adapted from the WellBeing Magazine)
2cm piece of fresh ginger
2 cm piece of fresh turmeric
1 teaspoon ground cumin
pinch of cayenne pepper (or to taste)
4 tablespoons raw almonds
2 tablespoons sesame seeds
zest of 1 preserved lemon (or fresh lemon)
250ml coconut cream
1 teaspoon virgin coconut oil
2 green onions, finely chopped
1 medium size cauliflower, cut into small florets
50ml coconut cream, extra
pinch of salt
fresh lemon juice
fresh coriander, to serve*
* I don't (yet) have fresh coriander growing in my garden so I used shiso leaves instead. They worked surprisingly well with the flavours!
1. Place all the sauce ingredients in a blender and purée into a smooth mixture. Set aside.
2. Heat the coconut oil in a large pan and add the green onions and the cauliflower florets. Cook for a couple of minutes, then stir in the spiced sauce. Turn down the heat and cook for 10-15 minutes, adding extra coconut cream (or water) if needed.
3. Cook the cauliflower until just tender, but with a little bit of bite. Turn off the heat and season the dish with a pinch of salt and some fresh lemon juice, if you like. Serve with fresh coriander and with lentils or rice, if you wish.