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.