This super-healthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of Vitamin C.
6 tbsp olive/coconut/avocado oil
1 large piece ginger finely chopped
2 tsp chili flakes
2 tbsp cumin seed
2 tsp turmeric
~3 pound cauliflower (after trimming and removing leaves) - broken into pieces
1 small bunch coriander - chopped
How to Make It
Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning.
Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.
Recipe Courtesy of: bbcgoodfood.com