In my world, January is often a month of limited sunshine, longer days and post-holiday blues. My lunches often become vegetable soup on repeat and my dinners can become just as uninspired. Don't get me wrong, the soup is delicious (and I will post the recipe soon), but sometimes it is nice to have a little variety. Featuring some of my favourite spices, turmeric and cumin, it brightens up any table, whether entertaining or replacing your side salad. If you do decide to entertain (or just want to make a yummy spread for yourself), serve it with the Kale and Chickpea Curry.
Prep Time: 5 minutes
Total Time: 20 minutes
For the Cauliflower
1 tbsp oil (I use EVOO but anything basic cooking oil will work!)
1 tsp minced garlic
1 tsp minced ginger
2 tsp cumin powder
1/2 tsp turmeric powder
1 tbsp water
3-4 cups cauliflower florets (bite-sized!)
1 tbsp fried onion
For The Lemony Yogurt
1/3 cup plain yogurt (full fat greek is a good choice)
1 tbsp lemon juice
Salt and pepper to taste
In a bowl, mix the cumin, turmeric and water to make a paste.
In a large pan, heat oil over medium heat and sauté garlic and ginger.
Add the cauliflower to the pan with the spice paste.
Add 1/4 cup water, stir and allow cauliflower to cook for 10 minutes until fork tender. If you want to cook it a little longer, you may need to add a splash more water or cover the pan.
While the cauliflower is cooking, combine the yogurt, lemon juice, salt and pepper in a small bowl.
After 10 minutes, add the fried onion to the cauliflower and let cook for another 1-2 minutes.
To serve, spread the yogurt dip onto the plate and place the cauliflower on top. If you are planning on having this for multiple meals, make sure you keep some yogurt aside and assemble with each sitting! If you forget it will still taste great it will just change the texture.