You can’t have too many recipes for this extremely low calorie vegetable.
Serves 4
1 large cauliflower cut into florets of about 1 1/2 inches each
3 tbsp olive oil
1 tsp powdered turmeric
1 tbsp grated fresh ginger
1 jalapeno, finely sliced
1/2 tsp black mustard seeds (they look brown to me!)
1/3 tsp fenugreek seeds
3 tbsp water or stock
salt and pepper to taste
3 scallions, sliced thin on the diagonal, for decoration
Preheat the oven to 350 F.
Bring a large pot of water to a rolling boil. Blanch the cauliflower florets for 2 to 3 minutes and immediately remove, drain and put into a large bowl.
In a small bowl, combine the olive oil, turmeric, mustard seeds, fenugreek, salt and pepper, grated fresh ginger, jalapeno and a dash of stock/water. Mix well.
Pour this mixture over the blanched cauliflower while still steaming and toss to coat everything.
Transfer this to a roasting pan and make sure to have all the cauliflower in a single layer and not crowded.
Cook uncovered until fork tender – about 25 minutes and starting to get golden brown and toasty.
Transfer to a platter and scatter with the scallions.