Spiced Cauliflower Masala

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    • Spiced Cauliflower Masala

      This recipe by the inimitable Stephanie Alexander looks like it's right up us low-carber's alley. It's from her cookbook "Kitchen Garden Companion". Indeed it can be kept as a vegetarian dish or amped up for carnivores with the addition of some fish.


      1/4 cup peanut oil
      1/2 tsp mustard seeds
      2 tbsp ginger, finely chopped
      2 cloves garlic, finely chopped
      1/2 tsp cumin seeds
      1/2 tsp ground turmeric
      1 brown onion, halved & thinly sliced
      400g trimmed cauliflower florets
      220g tinned chopped tomatoes
      200g chunky white fish (blue eye, trevalla or hapuku), optional
      1 fresh long green chilli, seeded & sliced
      1/2 tsp salt
      a handful of coriander sprigs, to serve


      Heat oil in a large non-stick frying pan over medium heat. Add mustard seeds and wait a few seconds until they start to pop. Add ginger, garlic, cumin, turmeric & onion and stir for 8 minutes or until the onion is well softened. Add cauliflower and turn until every piece is well coated with the spice mixture, then add tomato, fish (if using), chilli & salt. Stir to mix, then cover. Cook for 8-10 minutes, stirring once or twice until cauliflower is just tender. Serve scattered with coriander sprigs.