Recipe: cauliflower with ginger & tomato sauce

Laura McLoughlin

This fresh aromatic dish makes the most of cauliflower; at its seasonal best in spring.

Preparation time: 5 mins
Cooking time: 25 mins
Number of servings: 4

Nutrition information per serving
Calories: 125
Sugar: 12g
Fat: 3g
Saturates: 1g
Salt: Trace

1 tsp of vegetable oil
1 tsp of fennel seeds
1 tsp fenugreek seeds
1 tsp of mustard seeds
1 tsp of nigella seeds
1 large onion, peeled and chopped
2 inch piece of root ginger
1 tsp of chilli powder
1 head of cauliflower (600g)
1 tsp of turmeric
2 tins of chopped tomatoes (400g each

1.Heat the oil in a non-stick pan, add the dry seed spices and cook until they start to pop. Add the onion and fry for 2 minutes until softened and then stir in the grated ginger and chilli powder.
2.Add the cauliflower florets and turmeric and cook for 2 -3 minutes before adding the tomatoes and 100ml of water.
3. Cover with a lid, reduce the heat and cook for about 15 minutes or until the cauliflower is just tender.

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