An Indian Feast, finished: Cauliflower with Roasted Cumin
Cauliflower with Roasted Cumin
Adapted from a recipe in Tamasin Day-Lewis’ evocative West of Ireland Summers. Very good served with Mughali Chicken and Chickpea and Tomato Curry.
Vegetable oil – 2 tablespoons
Cumin seeds – 1 tablespoon
Black or yellow mustard seeds – 1 tablespoon
Cauliflower – 1 large head, broken into florets
Ground cumin – ½ teaspoon
Ground coriander – ½ teaspoon
Ground turmeric – ½ teaspoon
Red chilli – 1, seeded and chopped
Frozen peas – 50g
Heat the oil in a large frying pan and, when hot, add the cumin and mustard seeds. Let sizzle for a few seconds before putting the cauliflower into the pan and stirring to coat. Add a splash of water, put on the lid, turn the heat down and simmer for five minutes.
Add the ground cumin, coriander, turmeric, chilli and peas. Season with salt and cook, uncovered, over a low heat for approximately five minutes until the cauliflower is cooked.
Serves 4-6 as a side dish.