50 mins
Not Too Tricky
serves 2
About the recipe
Cauliflower is a great source of vitamin C and folic acid, which both help our brains to function properly.
Ingredients
1 medium cauliflower (1kg)
2 heaped tablespoons rogan josh curry paste
1 red onion
2 cloves of garlic
150g basmati rice
2 lemons
½ a bunch of fresh coriander (15g)
optional: pickled chillies (see tip)
extra virgin olive oil
½ x 400g tin of light coconut milk
4 uncooked poppadoms
1 pinch of dried red chilli flakes
2 heaped tablespoons natural yoghurt
Top Tip
INGREDIENT HACK
To make your own pickled chillies, finely slice 6 fresh chillies (I like to use a mixture of green and red) and place into a clean, sterilised jam jar. Season generously with sea salt and black pepper, add 2 tablespoons of caster sugar, then cover with cider vinegar. Secure the lid, give the jar a good shake and leave to pickle, ideally overnight. Store any leftovers in the fridge for jazzing up other dishes in the weeks that follow.
Method
- Preheat the grill to high.
- Trim 1 medium cauliflower (1kg), keeping aside any leaves, then halve through the core. Slice each half into 3 chunky slices, then place into a large ovenproof pan (30cm), ideally in one layer.
- Rub 2 heaped tablespoons of rogan josh paste over the cauliflower, then season with sea salt and black pepper. Tear the cauliflower leaves into the pan, then place over a medium heat on the hob. Pour in 500ml of water, so it’s just level with the cauliflower.
- Peel 1 red onion, cut into quarters and break apart into petals, then peel and finely slice 2 cloves of garlic, and place on top of the cauliflower. Bring to the boil, then leave to bubble away for 10 minutes.
- Transfer the pan to under the grill, roughly 5cm from the heat, for 10 to 15 minutes, or until gnarly, charred and cooked through, turning halfway.
- Meanwhile, cook 150g of basmati rice in a pan of boiling salted water according to the packet instruction with ½ a lemon thrown in, then drain.
- Remove the pips and any pith from the cooked lemon, then very finely chop the flesh and rind. Pick the coriander leaves from 1 sprig and scatter over with a few pickled chillies (if using) and a splash of the pickling liquor, and finely chop and mix together. Drizzle with 1 tablespoon of extra virgin olive oil, then put aside until needed.
- Remove the cauliflower pan from under the grill, place over a medium heat, then pour in ½ x 400g tin of light coconut milk and bring to the boil, stirring gently to combine – try not to break up the cauliflower slices.
- One-by-one, puff up the 4 uncooked poppadoms in the microwave for 30 seconds to 1 minute each.
- Pick the remaining leaves from the ½ bunch of fresh coriander (15g) and put aside, adding the stalks to a pestle and mortar with a pinch each of salt and chilli flakes. Bash to a paste, then muddle in 2 heaped tablespoons of natural yoghurt.
- Sprinkle the coriander leaves over the curry, squeeze the juice of ½ a lemon into the rice, then serve with the poppadoms, coriander yoghurt and lemon pickle. Cut the remaining lemon into wedges for squeezing over, then tuck in.
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