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Recipe for cauliflower with spice and ginger (serves 4 as a side dish)
This is a side dish that will add an extra flavour dimension to any of the curries listed in the main article. Which beer you pair with it is up to you. I served it with Wychwood’s brew — Wychcraft — a pale, straw-coloured, crisp, dry, blonde beer which has a fragrant zesty, citrus flavour that complements spices perfectly.
YOU WILL NEED Enough oil to cover the bottom of a large frying pan 1 small cauliflower, chopped into florets — reserving leaves for garnish ½ tspn cumin seeds ½ tspn yellow mustard seeds 2 cloves garlic — chopped fine Piece fresh ginger the size of a walnut — chopped fine ½ tspn Garam Masala Large pinch chilli powder to taste (add more if you wish) Generous pinch salt.
METHOD Heat oil in large frying pan and add the cumin and mustard seeds and cook until they begin to pop and attempt to jump out of the pan.
Add the chopped garlic, ginger and cauliflower florets.
Stir until the florets begin to brown, which should take about seven minutes over a high heat.
Lower the heat and add the salt along with the Garam Masala and chilli powder.
Stir well, add two tablespoons of water and place a lid on the pan for a couple of minutes until the cauliflower is still firm but cooked, then remove from the heat.
Serve garnished with the inner leaves of the cauliflower that have been blanched and softened in hot, salted water for a couple of minutes.