With its creamy, tight curds, and bright green leaves the cauliflower is a beautiful vegetable that can be both completely splendid or absolutely awful. When it's blanketed in a mustardy cheese sauce, or roasted with a little chilli, to bring out the nutty flavour as the Italians do, there is little to rival it. Too often though it can be bland, waterlogged, overcooked and sulphurous smelling, sad little beige lumps, sitting unloved on the edge of the dinner plate.
Cauliflower, Chick Pea and Coconut Curry
1 large cauliflower
2 tins of tomatoes
2 tins of chick peas, drained
1/2 tin coconut milk (or 50g creamed coconut dissolved in a splash of hot water)
1 large onion, sliced
2 cloves garlic, chopped
nugget of fresh ginger, grated
2 tbsp Medium Curry Powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
salt and pepper
Small bunch fresh coriander
Cut the Cauliflower into florets and boil or steam for 5 minutes.
Add the Onions to a casserole, and soften in vegetable oil until starting to brown. Add ginger, garlic and spices and continue cooking for another few minutes until mixture is fragrant and golden.
Add the tomatoes, chickpeas and coconut milk and season well.
Bring to a simmer, cover, and cook for 20 minutes.
Add cauliflower and simmer for another five minutes,or until cauliflower is just cooked.
Sprinkle with fresh coriander and serve with yogurt, lemon and steamed rice or Indian bread.
Although it's a great showcase for the cauli, you can substitute pretty much any other veg you've got in the fridge. And like most curries it tastes even better over the next few days, especially when accompanied by a couple of tandori naan or roti from the local takeaway and a cold lager or two.