I made a cauliflower side dish to go with a curry on Saturday. Made a change to just boiling it.
Cauliflower with shredded ginger (punjabi gobi)
500g cauliflower
3/4 teaspoon cumin seeds
3 tablespoons of oil (groundnut or sunflower)
1-2 tablespoons grated fresh ginger
pinch red chilli powder
1/4 teaspoon cumin powder
salt
pinch garam masala
1. Cut into florets. Pound the cumin seeds.
2. Heat oil in a wok and fry the ginger. After 30 seconds, add the cumin seeds, cumin powder and red chilli powder. Then add salt to taste followed by the cauliflower.
3. Sprinkle with garam masala, stir, cover with a lid and cook over a low heat until it's as tender as you want it.
Apparently cooking it without adding water, makes it easier to digest and less likely to cause wind. :?