I think I have mentioned before that I don’t particularly like cauliflower. I remember seeing a naturopath many years ago who told me I was deficient in potassium or something. When she gave me the list of foods I should try and eat more of…sure enough they were all the things I didn’t particularly like. Ever since then I try to incorporate some of those foods in my meals rather than avoiding them altogether. There are about three or four ways that I find cauliflower edible. My favourite would have to be the Lebanese version where it is (probably) deep fried until quite golden and topped with a tahini dressing. But you know, all that oil puts me off. The second way would be in a curry, only barely cooked and still retaining its crunch such as I did here. The third is the version in the picture above. It takes about five minutes to make and is quite delicious. I cook it on a very high heat so that the edges get a bit crispy but the overall pieces still retain their crunch. That is the key to this dish. The “recipe” is a two liner:
1. Heat about a tablespoon of olive oil (ideally you should use sunflower or something that copes with the high heat) in a heavy metal pan. Add two teaspoons of cumin seeds and stir for a minute or two.
2. Add in about half a cauliflower chopped into smallish florets. Cook for a further few minutes on high heat. Season with salt.
That’s it! Pretty easy eh?