Spiced Cauliflower

Spiced Cauliflower

Great accompaniment to a curry

Serves 4

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1 cauliflower

1 red onion, finely chopped

2 garlic cloves, crushed

½ tsp ground cumin

150ml veg stock

1 x 400g chopped tomatoes

2 kaffir lime leaves

1 tsp Dijon mustard

salt & pepper

2 tbsp chopped fresh parsley

Remove outer leaves of cauliflower and break into florets.

Preheat a non-stick wok or large pan.

Dry fry the onion until browned, add garlic and cumin and then the cauliflower, stock, tomatoes and lime leaves.

Bring to the boil, reduce the heat and simmer gently for 15 mins until cooked.