Cauliflower is a cruciferous (brassica) vegetable.  Cruciferous vegetables are an excellent source of antioxidants due to their high levels of phytochemicals.   Consuming a diet rich in whole foods and antioxidant-filled vegetables like cauliflower has been shown to help balance hormones by reducing unhealthy levels of oestrogen.   And this is a great way of preparing cauliflower.  Serve this curry on its own, with rice or as a side dish.

Serves 6
Preparation time 45 minutes
Cooking time 20 minutes


2 medium sized cauliflowers
2 medium onions, peeled & coarsely chopped
2 x 2.5cm cubes fresh ginger, peeled & coarsely chopped
7 or 8 tbsp water
5tbs olive oil
6 garlic cloves, peeled & finely chopped
1tsp ground cumin
1tsp ground coriander
6 medium tomatoes, peeled & finely chopped
1/2tsp ground turmeric
¼ to ½ tsp cayenne pepper
½ to 1 green or red chilli, finely chopped
1tbsp lemon juice
1 ¾ tsp salt
¼ tsp garam masala


  1. Break up the cauliflowers into florets (4cm approximately at the head).
  2. Let them soak in a bowl of water for 30 minutes then drain.
  3. Put the onions and ginger into a blender along with 4tbsp water and whiz until you have a paste.
  4. Heat the oil over a medium heat in a wide saucepan.
  5. When hot, add garlic and stir fry until the garlic turns medium-brown in colour.
  6. Add the cauliflower and stir fry for about 2 minutes then remove and set aside.
  7. Add the onion-ginger mixture to the same pan and stir fry for a minute.
  8. Add the cumin, coriander and tomatoes.
  9. Stir fry until the mixture turns a medium-brown colour.  Add 2tbsp more water.
  10. Add the turmeric, cayenne, chilli, lemon juice and salt.  Stir then add the cauliflower.
  11. Add 2tbsp water, stir again, cover and simmer for approximately 10-15 minutes stirring every now and again, until the cauliflower is just done.
  12. Remove lid and sprinkle garam masala over the top.  Stir and serve.