I saw this idea over on Mindfood and knew it was something I had to try. I, of course, have played with a bit, but it’s one of those dishes that is perfect as an alternative to potatoes, so if you are feeding people who don’t eat potatoes, maybe they are on the Paleo diet then this a dish you could include.
Indian-spiced Smashed Cauliflower
Not only does this dish have great flavours, but with its pretty yellow
colour it adds a splash of sunshine to the plate.
Serves 4-6 as a side dish
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp finely grated fresh ginger
1 small red chilli – I used a Bird’s Eye chilli
1 tsp turmeric
1 small to medium cauliflower, chopped
a good handful of coriander, chopped
1 Place onion in a large frying pan with a lid, add a good splash of oil and place over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent.
2 Add garlic, ginger, chilli and turmeric and cook, stirring, for 30-45 seconds or until fragrant.
3 Add cauliflower and 1-1½ cups water, cover, bring to
simmering and simmer, stirring, occasionally, for 10-15 minutes or until cauliflower is very tender – you need to be able to cut the
cauliflower with a wooden spoon. Remove lid and cook, for 3-5 minutes longer to evaporate any excess liquid.
4 Remove pan from heat and using a potato masher, roughly smash cauliflower, stir in most of the coriander, reserving some for scattering.
Where did the ingredients for this dish come from:
Cauliflower, onion, garlic, coriander: Krismaw Gardens – Hastings; From the freezer: chillies; Store Cupboard Ingredients: vegetable oil, ginger, turmeric.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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