Yet again, the subject of the poor, ganged-up-on, unpopular cauliflower has reared its curly head on the telly. It always makes me really cross when people talk about unpopular foodstuffs. Would the average shopper be happier if it had ‘Louis Vuitton’ stamped on every floret? Or perhaps the Nike Turnip would prove to be a hit? Fendi Fennel… stop me now – I’m only pretending that I know some designers.
Cauliflower is lovely and I shall prove it. Read this article wot I wrote in May last year.
Now go and buy a cauliflower.
Than, if you want to be exotic, try this quick and delicious recipe for Aloo Gobi, a North Indian/Pakistani dish made with cauliflower, potatoes and Indian spices. My friend Ila also puts a handful of frozen peas in it at the potato stage.
1 x large saucepan
1 x vegetable peeler
3 tablespoons oil
1 medium onion – finely chopped
1 clove garlic – chopped
1 green chilli – chopped
1 inch / 2.5cm ginger peeled and finely chopped
2 medium potatoes – peeled and cut into smallish chunks
1 tsp coriander powder
1 tsp ground cumin
½ tsp turmeric
1 medium cauliflower cut into florets
a dash of lemon juice
a little salt
½ tsp garam masala
Heat the oil and fry the onion, garlic, chillis and ginger until just tender.
Add the potatoes and fry for another 2-3 minutes
Add the spices except for the garam masala, and mix well
Add a tablespoon of water, cover the pot and cook
When the potatoes are al dente add in the cauliflower.
Replace the lid and cook until the cauliflower is just soft
Add a sprinkle of lemon juice, salt and garam masala and stir well
Serve with naan or parathas