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