Needing inspiration for a winter lunch, all my fridge yielded was a sad cauliflower so a bit of thinking and a bit of googling resulted in the following recipe adapted from a variety I perused on the web. Quantities are not exact and a bit of ‘bunging it’ will make no difference. I was a tad suspicious of this recipe initially as I am not a bit cauli fan but it was actually gorgeous with layers of flavour and I made mine very warming by adding more chili flakes. For those trying to lose weight – it is zero Weightwatcher propoints as even the creamed coconut becomes negliglible once divided into 4 or so portions.
- Roughly one large cauliflower or 3/4 of an enormous one – trim off the greenery and cut into chunks including the stalky bits.
- 1 chopped carrot
- 1 chopped onion
- Spices – ground turmeric 2tsp, ground coriander 3 tsp, ground cumin 2 tsp, chili powder 1 tsp (or too taste)
- Vegetable or chicken stock (I use Marigold Boiullon powder) enough to cover the vegetables as you can add more liquid later if necessary
- 4 garlic cloves peeled (or to taste)
- pepper and salt to season
- splash of lime juice (optional)
- 5-20g of grated creamed coconut (optional but I think add a depth of flavour)
- Either dry fry the onions and spices for a wee while to bring out the flavour or use a little olive oil or Frylight as preferred.
- Add the cauliflower, carrot, garlic and stock to the pan.
- Simmer for as long as it takes for the vegetables to soften (about 20-30 mins)
- Blend with a hand blender until smooth (or not so smooth if you prefer it chunky).
- Taste to check seasoning and add salt, pepper, lime juice and coconut to taste. I also added dried chili flakes at this point as I like it hot.