I often make this so I’ve got leftovers in the fridge for a quick lunch or as a vege accompaniment to another meal.
Serves: 2
INGREDIENTS
1 small cauliflower, cut into quarters
2 tablespoons olive oil
good knob of butter
3 spring onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons mild curry powder
1 teaspoon each ground cumin and ground ginger
¼ teaspoon ground turmeric
¼–½ teaspoon chilli flakes
sea salt and ground pepper
small handful coriander, chopped, plus extra for garnish
To serve
2 eggs, either soft-boiled and halved, poached or fried
thick plain yoghurt, mango or tamarind chutney, toasted sesame seeds and chilli flakes
METHOD
Grate the cauliflower on the coarse side of a box grater, discarding the tough stem. It looks a lot but reduces when cooked.
Heat a wide sauté pan with the oil and butter. When hot, add the spring onion, garlic and all the spices and cook for 2 minutes.
Add the cauliflower and season generously with salt and pepper. Cook over a high heat for 3-5 minutes, or until the cauliflower is only just tender but still has a bite to it, stirring often so it’s all coated in the spices. Fold through the coriander.
To serve: Divide the spiced cauliflower between bowls and top with yoghurt, chutney and the eggs. Garnish with sesame seeds, chilli and more coriander.
Cook's note: Top with slices of grilled haloumi, crispy bacon, hot smoked salmon or wedges of roasted pumpkin.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.