This delicious dish lives and dies by the quality of the curry powder. If you don’t have any on hand that is relatively fresh, treat yourself to sourcing a new blend that hits your desired spice level. I used a delicious Middle Eastern baharat — yum! Ras-el-hanout is also a wonderful spice to use.
Serves: 3–4
GF, V, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 650g cauliflower, cut into chunks
- 1 small red onion, peeled & sliced
- 1 tsp curry powder
- 1½–2 tsp finely chopped preserved lemon
- Big handful fresh coriander leaves, roughly chopped
- Big handful fresh basil or parsley leaves, roughly chopped
Method
- Blitz cauliflower in food processor until roughly the size of rice.
- Add around 1 tbsp olive oil to large frying pan and add onion.
- Cook for a few mins until soft.
- Add curry powder and cook for 1 min until fragrant, then add cauliflower, stirring to coat in spices. Cook for a few mins until it begins to soften.
- Stir through preserved lemon and cook for another couple of mins.
- Remove from heat, add chopped herbs, stir and adjust seasoning to taste, adding a little salt and pepper if needed.
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