using up: cauliflower.

This didn’t go quite to plan, but turned out utterly delicious.  I don’t suppose we’ll ever be able to recreate it, though.

I set a pan of potatoes to parboil, intending to deep fry them later, and put a cut up cauli in the steamer on top.  Pete did Indian spices – coriander, cumin, tumeric, fenugreek, cardamon seeds and allspice – and whizzed up ginger and garlic and a green chilli.  The timer went, and I put the steamer on the draining board while I finished emptying the dishwasher.  And forgot all about it!

When I remembered, the potatoes were pretty mushy.  I turfed them into a wok with some groundnut oil, but they were very soft, and wouldn’t take a crispy edge.  Nothing ventured, nothing gained.  Pete fried off the ginger and garlic, while I added the spices to the potato mush, and then the cauliflower.

We then put a small tin of tomato purée in with the ginger garlic, cooked it down a little, then tipped that into the vegetable mess.  Served it with rice, and it really was lovely – just the sort of texture I like from comfort food!

It made a second tub for the freezer too!