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Ingredients
|
Quantity
|
|
Vegetable oil
|
5 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Fresh ginger root – minced
|
2 tsp
|
|
Cayenne
|
¼ tsp
|
|
Coriander seeds – ground
|
4 tsp
|
|
Turmeric
|
¼ tsp
|
|
Medium cauliflower – cut into florets
|
1
|
|
Salt
|
¾ tsp
|
|
Lemon juice
|
2 tsp
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|
Parmesan cheese – grated
|
4 tbsp
|
Heat the oil in a wok or large pan over a high flame. When hot,
put in the cumin seeds. After a few seconds, out in the ginger. Stir one or
twice. Now put in the cayenne, coriander and turmeric. Stir quickly and put in
the cauliflower and salt. Stir the cauliflower for minute.
Add about ½ cup water,
cover and continue to cook on fairly high heat for about 5 minutes or until the
cauliflower has just cooked through and the liquid has evaporated.
Remove the cover, turn the heat down, and add the lemon juice.
Taste for seasonings. The cauliflower should be very slightly under salted.
