Jean-Paul Knight's Curried Cauliflower & Rocket Salad





Let’s face it - cauliflower’s not the most glamorous vegetable but it does have a great texture and this recipe gives it an unexpectedly rounded flavor that is great with peppery fresh rocket.

Ingredients

1 cauliflower head, leaves removed.
1 medium onion chopped or finely sliced
2 cloves of garlic chopped
2 Tbsp good curry powder (Madras is a good mix)
1 Tsp paprika
4 good tablespoons ghee or butter (you can use vegetable oil if preferred)
2 large hands full of fresh rocket
Salt
Pepper

Method

Pre heat oven to 180 degrees C
Break cauliflower head into florets (mini heads) and slice these thickly
Place a heavy bottomed frying pan over a medium heat
Melt ghee, butter (or add oil)
Bring pan back up to heat and add onion and garlic, sauté for a minute
Add curry powder and paprika
Stir with a wooden spoon so you can scrape the bottom of the pan to prevent things from sticking
Cook until onion and garlic are soft then transfer to a bowl – make sure you scrape pan well
Add sliced cauliflower to onion and garlic mixture, toss and rub together till cauliflower is well-coated.
Spread coated cauliflower on a roasting tray and place in the pre-heated oven for 10 minutes – or until cauliflower is soft to the bite. Be careful not to burn it.
Remove tray from oven and allow cauliflower to cool.

To serve:
Mix rocket and cauliflower together and tumble briefly in a bowl
Serve with a squeeze of lemon or lime