I’m a vegetable fiend, easily seduced by juicy green beans, rich maroon beetroot or soft, comforting potatoes. But if I had to name my favourite vegetables, the humble cauliflower would be right up there.

OK, so it doesn’t have the strong flavour or brilliant colour of many of its vegetable compatriots, but the intricate florets and delicate taste make a wonderful addition to so many recipes.

Cauliflower cheese has been a favourite recipe of mine since childhood, but I’m also fan of the Indian standard aloo gobi (or potatoes and cauliflower). Andy and I would regularly order aloo gobi while we were in India, because it’s one of the few North Indian curries that doesn’t come slathered in a rich creamy sauce or served with paneer. Since we’ve been back in Australia we’ve had a couple of Indian dinner parties, all of which have featured our cauliflower fave.

This aloo gobi recipe is a modified version of one my friend Bianca picked up during a cooking class in Udaipur.

Aloo gobi

Ingredients

1 flower of cauliflower, chopped into florets
5 baby potatoes, peeled and chopped into cubes
2 tomatoes
4 Tbs vegetable cooking oil
¼ tsp fennel seeds
¼ tsp mustard seeds
15 - 20 fenugreek seeds
¼ tsp garam masala
1 tsp turmeric
½ tsp chopped green chilli (minus the seeds)
½ tsp chopped ginger
1 tsp salt (to taste)
Squeeze of lemon to taste
Fresh coriander to garnish

Heat oil in pan. Drop in a single mustard seed. If it pops, add the fennel, mustard and fenugreek seeds and fry for a minute. Then add turmeric powder, potatoes, cauliflower, and garam masala. Cover and cook until potato and cauliflower are soft. If your stove top is hot, you can steam or microwave the potatoes and cauliflower for 5 minutes before cooking to soften them. Add chopped tomatoes, ginger, and chilli, cook a few minutes more then serve with lemon and coriander to taste/garnish.

The cauliflower

• The cauliflower comes from the same family as brussel sprouts, cabbage, broccoli and kale (brassica oleracea).
• In addition to the usual white variety, cauliflowers can be orange, purple and green.
• Cauliflower is high in folate, fibre and vitamin c and low in fat.
• It’s a versatile vegetable that can be used in pies, stir-fries, soups, salads and bakes.

For more information, check out wikipedia and food.org.

This is my entry in Weekend Herb Blogging, originally started by Kalyn from he Kalyn’s Kitchen blog.  This week it’s being hosted at Anna’s Cool Finds, so make sure you stop by to check out the full wrap-up.

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