I’m just not a cauliflower person. Sadly, no amount of fancy spices will change that fact. Something about the taste (or lack thereof), and the excessive amount of fiber packed into such tiny florets. I don’t love turmeric either, the taste is a little too funky and lingers a little too long. The two main ingredients in this dish are cauliflower and turmeric. If those two ingredients are your jam, then this is your dish! It just wasn’t mine.
But if I was a cauliflower fan, here’s what I would appreciate about this recipe:
Alison tells you to break up the cauliflower into very small florets, “about the size of a large bean.” The tiny size of the florets makes everything feel more delicate, and therefore more fancy. Plus, you can nibble on it instead of getting a whole mouthful of cauliflower.
Cauliflower alone has almost no flavor, but Alison’s combination of spices make this different from boring cauliflower. She combines fennel seeds, garlic cloves, coriander, turmeric, salt and pepper. I imagine it would go well with a Roast chicken, a curry or a homemade Indian butter chicken.
This is another one of those veggies that can be served at room temp. If you’re making a large meal, you can make this one first and let it hang out while you cook everything else.
10 recipes cooked, 215 recipes to go.
