Spicy cauliflower

Ingredients

• 1 tsp panch phoron (made from equal parts nigella, fennel, fenugreek, cumin and mustard seeds)
• 20g ginger, peeled and grated
• 1 clove of garlic, peeled and grated
• 3-4 green chillies, seeds in, chopped
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp salt
• 1 large cauliflower, cut into florets
• Flatbreads, to serve

Method

Heat 4 tsp rapeseed oil in a frying pan, add the panch phoron and as soon as the spices start to sizzle add the ginger, garlic and chillies and cook for 3-4 mins over a medium heat. Keep stirring so the paste doesn’t stick to the bottom of the pan. Add the turmeric, ground coriander, salt and 50ml water, mix well and cook for another 1 min.

Add the cauliflower florets to the pan and stir to coat them well, then lower the heat, cover the pan with a lid and cook for 10-12 mins, stirring occasionally. Once the florets are tender, remove from the heat and serve hot with flatbreads.