Pan-Fried Cauliflower with Ginger & Coriander

Serves 4

Bring your cauliflower to life with delicious herbs and spices!

• 6 x 2.5cm pieces fresh ginger (peeled and chopped)

• 1 large cauliflower

• 8 tbsp vegetable oil

• ½ tbsp ground turmeric

• 1 fresh hot green chilli

• 1 bunch fresh coriander leaves, coarsely chopped

• 1 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp Jamaican curry spice

• 1 tbsp lemon juice

• Salt to taste

1 Make ginger paste with 4 tablespoons of water and the peeled, chopped ginger.

2 Break the cauliflower into small florets, washing and draining them in a colander.

3 In a large saucepan, heat the oil over a medium heat, add the ginger paste and turmeric and stir-fry for 2 minutes.

4 Add the green chilli and fresh coriander and cook for another 2 minutes.

5 Add the cauliflower and cook for 5 minutes, stirring often. To prevent burning, add 1 teaspoon of warm water as required.

6 Add the cumin, coriander and curry powder (or use Naija This & That Seasoning), lemon juice, salt and 3 tablespoons of water then stir-fry for 3-4 minutes. Cover the pan and simmer for 35-40 minutes, stirring occasionally. The cauliflower is ready when tender with just a trace of crispiness along its inner spine.

Recipe from African Twist by Maggie Ogunbanwo (published by Graffeg 2022). Photography © Huw Jones.