This makes a good side dish for an Indian meal. I served it alongside a tofu curry, dhal and rice. The anise flavour of the fennel seeds pairs well with nutty taste of the pan-fried cauliflower.
Ingredients (serves 4 a a side)
1 medium cauliflower divided into florets plus a few of the leaves, chopped.
1 large onion, finely sliced
4 fat cloves of garlic, minced or grated
1 thumb of ginger, grated
1 & 1/2 tsp fennel seeds
1 tsp hot chilli powder or fresh chopped chillies (quantity is your choice)
Oil for frying
75 ml water
6 - 8 baby tomatoes
Juice of 1/2 a lemon
Salt to taste
Method
Ingredients (serves 4 a a side)
1 medium cauliflower divided into florets plus a few of the leaves, chopped.
1 large onion, finely sliced
4 fat cloves of garlic, minced or grated
1 thumb of ginger, grated
1 & 1/2 tsp fennel seeds
1 tsp hot chilli powder or fresh chopped chillies (quantity is your choice)
Oil for frying
75 ml water
6 - 8 baby tomatoes
Juice of 1/2 a lemon
Salt to taste
Method
- In a large pan, fry the sliced onion in oil until translucent and beginning to turn golden brown
- Add the cauliflower florets and leaves, ginger and garlic and stir fry until the onions deepen in colour and the cauliflower begins to ‘catch’ and turn brown in places. Add more oil as you fry, if required.
- Add the fennel seeds and stir fry for a few more minutes.
- Add approx. 75 ml of water and the chilli powder or fresh chillies.
- Simmer gently until the cauliflower is cooked (approx. 15 mins) adding salt, to taste. Add a little more water if the pan becomes dry. The water should have almost evaporated when the cauliflower is cooked.
- Add the baby tomatoes and gently stir through until they are heated but not disintegrating. Add the lemon juice and more salt if required.
- Serve sprinkled with toasted fennel seeds and fennel fronds or dill to garnish (optional).