TURMERIC & SPICE- MARINATED CAULIFLOWER with a Rich Tomato S

• portioner: SERVES 6

Ingredienser

6 tablespoons olive oil

2 garlic cloves, finely chopped

400g can chopped tomatoes

1 heaped teaspoon sugar

1kg cauliflower or 850g prepared cauliflower florets

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

½ teaspoon smoked paprika (pimentón) finely grated zest and juice of 1 lemon vegetable oil (approximately 750ml), for frying

150g Greek yogurt

½ small packet (about 15g) of fresh coriander, leaves finely chopped

1 teaspoon nigella seeds sea salt flakes and freshly ground black pepper

Vejledning

Heat a saucepan over a medium heat, add 2 tablespoons of the olive oil and sauté the garlic until it browns. Mix in the chopped tomatoes, add the sugar and a generous amount of salt and pepper, reduce the heat to low and cook gently for about 30 minutes or until the sauce is thick and concentrated. Turn off the heat.

If using a whole cauliflower, peel away the leaves and trim off any excess stalk, then cut the head into small florets without discarding the stalks. Combine the spices with the lemon zest and juice and the remaining olive oil in a large bowl, then add the cauliflower and rub the paste all over the florets.

Leave to marinate for 20 minutes.

Pour the vegetable oil into a large wok, frying pan or saucepan and heat over a medium-high heat ready for frying. Meanwhile, line a large tray or plate with kitchen paper: Cooking in batches, carefully lower the cauliflower florets into the hot oil using a metal slotted spoon and fry them for approximately 6 minutes or until they are deep golden brown all over (remember that the colour of the spices will make them look a lot darker than they actually are). Remove from the oil with a slotted spoon, allowing the oil to drain off the cooked florets, then transfer to the paper-lined tray or plate to

Reheat the tomato sauce. Spoon the cauliflower on to serving plates and drizzle the tomato sauce all allow excess oil to be absorbed by the kitchen paper.

over the florets, followed by generous dollops of Greek yogurt. Scatter over the chopped coriander,

then the nigella seeds, and serve.