Ingredients
1 tbsp olive oil
½ onion, finely chopped
1 tsp ground turmeric
½ tsp ground paprika
½ tsp cayenne pepper
4 baby cauliflowers, quartered
150ml/5fl oz double cream
2 tbsp chopped fresh coriander
To serve
1 tbsp chopped fresh coriander
50g/2oz toasted flaked almonds
Method
1. Heat the oil in a saucepan and gently fry the onion until softened, about 4-5 minutes.
2. Add the turmeric, paprika and cayenne pepper and stir fry for a further two minutes.
3. Add the quartered cauliflowers and cook until well coated with the spices, about 4-5 minutes.
4. Pour in the double cream and bring to a gentle simmer. Simmer for five minutes, or until the cauliflower is tender. Stir in the chopped coriander.
5. Serve in a bowl garnished with more chopped fresh coriander and the toasted almonds scattered over the top.
