12 May Cauliflower

Cauliflower

are in season, they have big white florets is part of the cabbage family and are similar in appearance to broccoli.
Free from fat and cholesterol and containing Vitamin C, B6, protein, iron and calcium make these cauliflower a very healthy and tasty vegetable.
They contain many antioxidants, anti-inflammatory benefits, have cancer preventative properties and are excellent for digestive support.

Cauliflower is a versatile vegetable and makes a great side dish, main, soup or even finger. They can be steamed, boiled, baked or fried. As with most vegetables I have posted they are also great added to casseroles and tagines.

At this time of year they are in season so can be bought from business that supply fresh vegetables.

Recipe: My favourite way to eat cauliflower; Cauliflower and coconut milk curry

• 1 Cauliflower; Trim stalk and divide into tiny florets (I just chop roughly)
• 3 medium Tomatoes; Cubed
• 1 Large Onion; Chopped
• 2 Garlic
• 1 Green chili; Seeded
• 1/2 teaspoon Turmeric; Grounded
• 2 tablespoons Sunflower oil
• 400 ml Coconut milk
• 250 ml Water
• 1 teaspoon Granulated sugar
• 3 tablespoons Tamarind concentrate
• Salt
Preparation
1. Grind the onion, garlic, chili and turmeric into a paste in a food processor
2. Heat oil in a wok and fry spice paste to bring out the flavours without allowing it to burn
3. Steam cauliflower in microwave for 5 minutes to soften slightly
4. Add cauliflower and toss well to coat in the spices
5. Stir in the coconut milk, water, sugar and salt to taste
6. Simmer for 5 minutes
7. Add tamarind and tomato to the pan then cook for 2-3 minutes only
8. Serve on basmati rice