Curried Cauliflower
This incredible dish is a great accompaniment to any spiced meat, such as a lamb shoulder, a great side in a curry feast, or a standout, stand alone vegetarian dish in its own right.
Cauliflower is very versatile, and is a popular ingredient being both filling and low in carbs. The addition of the cheese to add bulk, and the spinach for a metallic hit is perfect.
This recipe comes from Tom Kerridge’s Dopamine Diet book where he pairs it with a slow cooked lamb shoulder.
Step 1 - The cauliflower
Cut the cauliflower into florets, the size you would want on your fork
Heat a glug of vegetable oil in a large heavy pan over a medium-high heat
Tip in the cauliflower and coat in the oil
Cook for 10 - 15 minutes until golden brown all over
Top tip: stir as few times as possible to help with the colouringTip on to kitchen roll to drain
Step 2 - The cheese
Chunk the paneer into 2cm cubes
Add another glug of oil to the pan
Tip in the cheese and fry until golden brown on most sides
Remove from the pan on to kitchen roll to drain
Step 3 - The assembly
Finely slice the onion, grate the ginger and garlic
Put a smaller glug of oil into the pan
Add the onion, ginger and garlic and fry off until soft, about 15 mins
Stir in the curry powder and turmeric and cook for another minute, stirring
Add the golden cauliflower back into the pan
Pour in 200ml of water and simmer for a couple of minutes
Add the cheese
Add the spinach and stir until it has just wilted
Taste and season
Serve as it is for a quick supper, or as a side to slow cooked meat.
Ingredients - Curried Cauliflower
Vegetable oil
1 large cauliflower
250g paneer cheese
1 onion
4cm fresh ginger
2 cloves of garlic
2 tsp curry powder
2 tsp ground turmeric
500g baby spinach