Serves 4 | Preparation/cooking time: 25 mins | Difficulty: easy | Cannot be frozen
Ingredients
2 heads cauliflower, prepared into small florets
3 tbsp olive oil
1 clove garlic, minced
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 pinch sugar
2 large vine tomatoes, cored, seeded and cut into wedges
Lemon juice, to taste
To serve
80g plain yoghurt, stirred
Flat-leaf parsley leaves
Method
1. Cook the cauliflower florets in a large pan of salted, boiling water for 2 minutes. Drain well and refresh in iced water briefly. Drain again and pat dry with kitchen paper.
2. Heat the olive oil in a large pan set over a moderate heat until hot. Add the garlic, fry for 20 seconds, then add the ground spices and sugar. Fry for a further 30 seconds, stirring, before adding the cauliflower and tomatoes.
3. Toss well to combine, then cover with a lid. Cook over a reduced heat for 3-4 minutes until the cauliflower is tender to the bite.
4. Season to taste with lemon juice, salt and pepper.
5. To serve, spoon on to a plate and serve with a dollop of yoghurt and some scattered parsley leaves.
