This is another one of Reza Mahammad‘s fantastic Indian recipes. I’ve never had cauliflower this delicious before. You could serve this dish as an accompaniment to a curry, or have it on its own with naan or chapati.
Ingredients
- 1 ½ tsp saffron strands soaked steeped in 75ml boiling water for a couple of minutes
- 1 medium cauliflower cut into medium florets
- 2 chopped chillies
- 1 ½ tsp ground cumin
- 1 large red onion, thinly sliced
- 100g raisins soaked in water for a few minutes and drained
- 4 tbsp vegetable oil
- 2 bay leaves
- 4 tbsp roughly chopped coriander
- Salt and pepper to taste
Method
Pre-heat the oven to 200°C. Combine thoroughly all the ingredients except for the coriander into a mixing bowl. Transfer the contents into an ovenproof dish and cover with foil. Place in the oven and bake for 40-45 minutes. Halfway through the cooking process remove the dish from the oven and stir well. Cover again with foil and return to the oven to allow the cauliflower to cook until tender. Do not overcook them, they should be a bit firm.
Remove from oven once the cauliflower is done and allow to cool slightly before stirring in the coriander. Adjust seasoning and serve either warm or at room temperature.
