Cauliflower sambal
This vegan recipe is packed full of flavour with hints of mustard and chilli for a delicious, hearty dish
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 whole cauliflower, stalk and leaves removed and florets grated
1 good handful of coriander, chopped
1 large onion, thinly sliced
2 green chillies, sliced
juice 1 lemon
2 tbsp rapeseed oil
1 tbsp yellow mustard seeds
2 tsp fennel seeds
2 tsp cumin seeds
1 tsp ground turmeric
2 tsp mild chilli powder
2 tsp ground coriander
good pinch of salt
350g unsweetened desiccated coconut flakes
brown rice, to serve
Method
In a large frying pan, cook the sliced onion and green chillies with a little oil on a medium high heat until the onion is soft and golden.
Add the mustard, cumin and fennel seeds and fry until the yellow mustard seeds start to pop.
Add the turmeric, ground cumin, chilli powder, ground coriander and salt. Cook for a minute or two until everything is starting to become nice and fragrant in the pan.
Add the cauliflower florets and season well with salt and stir around the pan until each floret has become nicely coated in the spices.
Cook for around five minutes before adding the coconut and then cook for another five minutes.
Squeeze over the juice of one lemon and serve with some nutty brown basmati rice and the chopped fresh coriander.
