For ➍
2 tbs ghee*
2 ts chilli powder
2 ts ground cumin
2 ts ground coriander
2 ts turmeric
2 ts ground black pepper
1 cauliflower, broken into small florets
25 g tamarind paste (optional)**
25 cl boiling water
1 tbs vinegar
salt
Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 ms, or until fragrant.
Add the cauliflower and stir to coat the florets with the spice mixture.
Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 m, or until the cauliflower is tender.
Serve as a vegan dish or as a side-dish for chicken curry, or braised chicken legs.
*Or use vegetable oil
**Or mix 15 g dates syrup with 5-10 cl lemon juice as substitute
