The FatSteak Club

View Original

Curried Cauliflower

This incredible dish is a great accompaniment to any spiced meat, such as a lamb shoulder, a great side in a curry feast, or a standout, stand alone vegetarian dish in its own right.

Cauliflower is very versatile, and is a popular ingredient being both filling and low in carbs. The addition of the cheese to add bulk, and the spinach for a metallic hit is perfect.

This recipe comes from Tom Kerridge’s Dopamine Diet book where he pairs it with a slow cooked lamb shoulder.

 

Step 1 - The cauliflower

  • Cut the cauliflower into florets, the size you would want on your fork

  • Heat a glug of vegetable oil in a large heavy pan over a medium-high heat

  • Tip in the cauliflower and coat in the oil

  • Cook for 10 - 15 minutes until golden brown all over
    Top tip: stir as few times as possible to help with the colouring

  • Tip on to kitchen roll to drain

 

Step 2 - The cheese

  • Chunk the paneer into 2cm cubes

  • Add another glug of oil to the pan

  • Tip in the cheese and fry until golden brown on most sides

  • Remove from the pan on to kitchen roll to drain

Step 3 - The assembly

  • Finely slice the onion, grate the ginger and garlic

  • Put a smaller glug of oil into the pan

  • Add the onion, ginger and garlic and fry off until soft, about 15 mins

  • Stir in the curry powder and turmeric and cook for another minute, stirring

  • Add the golden cauliflower back into the pan

  • Pour in 200ml of water and simmer for a couple of minutes

  • Add the cheese

  • Add the spinach and stir until it has just wilted

  • Taste and season

Serve as it is for a quick supper, or as a side to slow cooked meat.

 

 Ingredients - Curried Cauliflower

  • Vegetable oil

  • 1 large cauliflower

  • 250g paneer cheese

  • 1 onion

  • 4cm fresh ginger

  • 2 cloves of garlic

  • 2 tsp curry powder

  • 2 tsp ground turmeric

  • 500g baby spinach