Recipe Spicy Turmeric Cauliflower with Tomatoes and Onions

[Morning Glory]

This is a light, fresh tasting curry side dish. Cooking the cauliflower in water with turmeric adds a subtle flavour and a glorious yellow colour. This idea could be used in other cauliflower dishes too! If you have never used fresh turmeric then you are missing a treat. Do try it if you can. Turmeric roots can be kept in the freezer and will grate from frozen, as required (which is what I did here).

Ingredients (serves 2-3 as a side dish)
1 small head of cauliflower divided into florets
1 heaped tsp of ground turmeric
10 baby tomatoes, halved (or fewer larger tomatoes)
1 large onion, sliced
2 tbsp vegetable oil
2 fat cloves of garlic cut into sliver
4cm x 2cm piece of fresh ginger cut into matchsticks
1 serrano chilli cut into slivers (or use a green chilli of your choice)
1 tsp ground coriander
4 cm piece of fresh turmeric, grated (or use 1 tsp ground turmeric)
Salt to taste.

Method

• Cook the cauliflower florets until just tender in simmering water to which 1 heaped tsp of ground turmeric has been added. Drain and set aside.
• Heat the oil in a non-stick pan and fry the onion gently until translucent. Add the green chilli, garlic, ginger, coriander and grated fresh turmeric. Allow to cook for a few more minutes then add 3-4 tbsp of water and stir.
• Cook over a low heat for 15 minutes adding more water if required. Taste and add salt as required. Add the cooked cauliflower and the tomatoes to the pan and mix gently. Cover the pan and simmer for 5 minutes until the cauliflower is heated through.
• Serve with fresh turmeric grated over (optional).