warm cauliflower salad

warm cauliflower salad

warm cauliflower salad
serves 2

This is one of my favourite ways to cook most vegetables. It’s fast AND you get charring from the pan as well as steaming. This gives lots of variety in flavour and texture.. always a good thing.

1/2 head cauliflower
1 teaspoon garam marsala or curry powder
250g cooked lentils or canned
cheat’s hollondaise or yoghurt, to serve

1. Heat a large skillet on a very high heat for a few minutes. Meanwhile chop the cauliflower into small trees.

2. Add a little oil to the pan then add the cauliflower and slam a lid (or baking tray) on top. Cook for 2 minutes.

3. Stir, add a splash of water and reduce the heat to medium low. Cover and cook for another 2-4 minutes or until cauliflower is just tender.

4. Add spices and lentils and allow to warm through.

5. Serve with a dollup of hollondaise or yoghurt.

prepare ahead?

Yes but add the hollondaise just before you serve.

leftover potential

Will keep in the fridge for a week or so.

variations for fun

carnivore – serve as a side to roast lamb.

vegan – drizzle with tahini or hummus instead of the hollondaise.

different legumes
– replace the lentils with canned beans, chickpeas or other cooked lentils.

different spices
– try either ground cumin or ground coriander in place of the garam marsala..

problem solving guide

too bland? Add an extra dash of garam marsala or curry powder.

cauliflower burning
– reduce the heat and get some water in the pan to generate steam and retard browning / burning.

cauliflower too crunchy
– it needs more cooking, IT’s important to have a lid which fits fairley well so the steam stays inside the pan and helps speed up the cauli cooking process.

serving suggestions

Great on its own. Or as part of a middle eastern banquet.
__________
back to: The Mastering the Art of Cooking on a Budget Overview Page

Print Friendly

{ 0 comments… add one now }

Leave a Comment