This is a very simple and extremely subtle vegetable dish, deliciously spiced with ginger.
3 tbsps oil
1 medium onion, peeled and chopped
2.5 cm (1 inch) piece fresh root ginger, peeled and sliced
1 - 2 green chillies, cut in half lengthways
1 medium cauliflower, cut into 2.5 cm (1 inch) florets
Salt to taste
2 - 3 sprigs fresh coriander leaves, chopped
Juice of 1 lemon
1 medium onion, peeled and chopped
2.5 cm (1 inch) piece fresh root ginger, peeled and sliced
1 - 2 green chillies, cut in half lengthways
1 medium cauliflower, cut into 2.5 cm (1 inch) florets
Salt to taste
2 - 3 sprigs fresh coriander leaves, chopped
Juice of 1 lemon
method
1. Heat the oil in a wok or heavy-based saucepan. Fry the onion, ginger and chillies for 2 - 3 minutes.
2. Add the cauliflower and salt to taste. Stir to mix well.
3. Cover and cook over a low heat for 5 - 6 minutes.
4. Add the chopped coriander leaves and cook for a further 2 - 3 minutes, or until the cauliflower florets are just tender.
5. Sprinkle with the lemon juice, mix in well and serve immediately
2. Add the cauliflower and salt to taste. Stir to mix well.
3. Cover and cook over a low heat for 5 - 6 minutes.
4. Add the chopped coriander leaves and cook for a further 2 - 3 minutes, or until the cauliflower florets are just tender.
5. Sprinkle with the lemon juice, mix in well and serve immediately
serving amount
serves 4
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