I know I’m not the first to slice up a cauliflower and roast it, but, I just want to say how fantastically delicious it is! And I never knew.
In the UK, Cauliflower has slowly fallen out of favour in the last few years, but I think that vegans are doing amazing things with this humble vegetable.
My childhood memories revolve around Cauliflower Cheese, (cauliflower baked in a cheese sauce) and I always just prayed I would get lots of sauce and not much of the flavourless, watery cauliflower, which, sadly, was rarely the case. Now I think Cauliflower Cheese vegan style is definitely worth a go, but right now I’m in love with the way cauliflower soaks up a lovely spicy marinade such as the one I’ve described below, and brings amazing texture to a dish. It’s just another one of those combinations that seems to transcend the sum of its parts!
I served it with basmati and a quick green bean coconut curry , mango chutney and coconut yogurt.
Molee is a light, fresh curry sauce, from the Keralan region of India, consisting of a delicately flavoured coconut sauce.
It’s quick and simple, shouldn’t be cooked for too long, and is open to all sorts of variations. I’ve used tofu and mushroom here, but I think it would be fantastic with all sorts of vegetables, such as finely sliced carrots, peas, baby broad beans or a traditional Indian vegetable such as okra.
It’s January. Time to break open a winter squash. Home-grown squash will store in a cool dry environment for up to 6 months. So they’re there just when you need them. There’s also a fantastic variety of winter squash in the shops these days…..
A spicy winter squash and dal recipe that melts in the mouth, and revives the spirits.
Winter Squash and Lentil Dal.
A South Asian Dish.
And here’s how to cook really nice rice: every time…