I cut out this recipe from Olive magazine quite a few years ago. It only served 2 so I have always doubled the recipe. It is one of the tastiest cauliflower recipes.
Cook 45 min
Serves 4
Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
6 cardamom pods, crushed
6 cloves
Groundnut oil
2 onions halved and sliced
1 tsp turmeric
2 green chillies including seeds, finely chopped
200 g red lentils
1 medium-large cauliflower, broken into florets
Squeeze of a lemon
Small bunch fresh coriander, chopped
Toast the whole spices in a dry frying plan then crush with a pestle & mortar. I use an electric coffee grinder (which I keep purely for grinding spice mixes) as it’s quicker and easier
Heat 4 tbsp of oil in a pan and add the onion and a pinch of salt and cook for 5 minutes until softened.
Add the crushed spices and turmeric and cook for 2 minutes.
Add the chillies and lentils then pour over 600ml of water.
Simmer for 10 minutes then add the cauliflower and another 600 ml of water and cook uncovered for 10-15 minutes until the cauliflower and lentils are tender.
Turn off the heat and squeeze lemon juice over and stir in the fresh coriander.