Serves 2-3
3 garlic cloves
1 x 2.5-cm (1-inch) cube fresh root ginger
1 medium head cauliflower (300g, 11 ounces prepared weight)
1 teaspoon sunflower oil
1/2 teaspoon cumin seed
1/2 teaspoon mustard seed
1-3 hot green chillies, left whole
1/4 teaspoon salt
freshly-ground black pepper
1/2 teaspoon garam masala
chilli powder to taste (optional)
Peel and finely chop the garlic and ginger. Cut the cauliflower into florets. Don’t chop the chillies!
Heat a wok, and add the oil. When oil is hot, add the cumin and mustard seeds, and stir. As soon as the mustard seeds begin to pop, add the garlic, ginger, cauliflower and chillies.
Stirfry for 5-7 minutes until the cauliflower is lightly browned, adding a tiny drop of water if it begins to stick.
Sprinkle in the salt, pepper, garam masala and chilli powder (if using). Mix well, add 4 tablespoons water, cover and cook for 2 minutes until cauliflower is done to your liking.