Curried cauliflower & spring onions
Penny Armstrong and Alan Robertson started Transition Turriefield to become more self-sufficient. Visiting this vegetable plot in Shetland makes you realise what can and can’t be grown in this remote part of the UK. The weather plays a huge part, but what is produced is amazing.
SERVES 6 PREP 35min COOK about 35min
• 200ml thick Greek yogurt
• 1tbsp chilli powder
• 1tbsp garam masala
• 1tbsp ground cumin
• 1 large cauliflower, broken into large florets
• 8 spring onions, root ends trimmed
FOR THE SAUCE
• 25ml vegetable oil
• 2 onions, sliced
• 2 garlic cloves, crushed
• 1tbsp ginger paste
• 400g can chopped tomatoes
• 5 fresh tomatoes, chopped
• Sea salt and freshly ground black pepper
• 1 green and 1 red chilli, sliced
• 4 curry leaves
• 1 bay leaf
• 100ml double cream
• 50g salted butter
TO SERVE
• Handful of fresh coriander leaves, chopped
• Handful of toasted flaked almonds
• Naan breads
Light your BBQ. When the coals are silvery in colour, it’s ready to cook on.
First, make the sauce. Place a large flameproof pan on the BBQ (or over a medium heat on the hob). Add the oil and sliced onions, stir together and cook for 10min, until the onions are golden.
Add the crushed garlic, ginger paste and both types of tomatoes, season well, and simmer for 5min. Pour in 50ml water, add the chilli, the curry leaves and the bay leaf and cook for a further 2min, then remove from the heat and set aside.
4 In a large bowl, mix the yogurt and spices together, then add the cauliflower florets and the spring onions, and turn until well coated in the marinade.
5 Secure the cauliflower florets and spring onions in a BBQ grilling basket, then BBQ until charred all over, turning the basket from time to time so that they cook evenly. Alternatively, place on a preheated griddle pan over a medium-high heat and grill, turning occasionally, until charred.
5 Return the pan to the heat (either on the BBQ or over a low-medium heat on the hob) and warm the sauce through. Stir in the cream and butter and taste to check the seasoning. Add the cauliflower and spring onions and cook for a further 3-4min.
6 Serve, sprinkled with the coriander and flaked almonds, with naan breads on the side.➺