Recipe By Chef James Dodd
Chef James Dodd prepares perfect, easy dishes to cook for your partner on Valentine's day. Cauliflower is a superb and versatile bit of veg and a great alternative to a piece of meat.
Make the onions, slice as thin as possible, preferably on a mandolin and toss with the allspice, sumac and pinch of salt. Rub between your fingers to break up the layers of the onions then finish with a splash of red wine vinegar and leave to macerate.
With the cauliflower, rub with the oil and season well with salt and the garam masala, set aside whilst you make the curry sauce.
Finely grate or preferably blend in a food processor the ginger, garlic and chilli to a paste.
Add the oil to a deep cast iron pan with the paste and from cold bring up to a low/medium heat all whilst stirring and gently fry for about 10mins, adding the spices and allow to mingle and warm together for a few minutes before adding the rest of the ingredients and bring up a notch to simmer for 20mins.
Whilst the sauce simmers, heat the oven to 200c and put a deep pan of seasoned water on to boil to cook the rice.
Once the sauce has cooked for 20mins place the cauliflower in the sauce and pop the lid on. Place in oven and bake for 20-30mins.
Whilst the cauliflower is baking, drain and rinse the rice once before adding it to the boiling water and cooking until tender, around 10-15 mins. Drain and put back in the same pan with the lid on and keep warm.
Check a knife can softly go through the cauliflower and turn the oven up as high as it will go and put the cauliflower back in and allow to brown well before removing.
Serve with pickled onions on top and the rice on the side.
Ingredients
Directions
Make the onions, slice as thin as possible, preferably on a mandolin and toss with the allspice, sumac and pinch of salt. Rub between your fingers to break up the layers of the onions then finish with a splash of red wine vinegar and leave to macerate.
With the cauliflower, rub with the oil and season well with salt and the garam masala, set aside whilst you make the curry sauce.
Finely grate or preferably blend in a food processor the ginger, garlic and chilli to a paste.
Add the oil to a deep cast iron pan with the paste and from cold bring up to a low/medium heat all whilst stirring and gently fry for about 10mins, adding the spices and allow to mingle and warm together for a few minutes before adding the rest of the ingredients and bring up a notch to simmer for 20mins.
Whilst the sauce simmers, heat the oven to 200c and put a deep pan of seasoned water on to boil to cook the rice.
Once the sauce has cooked for 20mins place the cauliflower in the sauce and pop the lid on. Place in oven and bake for 20-30mins.
Whilst the cauliflower is baking, drain and rinse the rice once before adding it to the boiling water and cooking until tender, around 10-15 mins. Drain and put back in the same pan with the lid on and keep warm.
Check a knife can softly go through the cauliflower and turn the oven up as high as it will go and put the cauliflower back in and allow to brown well before removing.
Serve with pickled onions on top and the rice on the side.