John Myers
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Ingredients
Fried cauliflower in a wok:
- 0,5 Cauliflower approx. 400 g
- 1 Can Chickpeas / drained weight 265 g
- 1 Tomato about 100 g
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 4 tbsp Sunflower oil
- 1 tbsp Butter
- 1 tbsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Spicy Dip:
- 1 Greek style yogurt 150 g
- 1 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 2 Spring onions approx. 50 g
Instructions
Fried cauliflower in a wok:
- Clean the cauliflower, cut into small florets, wash and drain well. Drain the chickpeas through a kitchen sieve, rinse with cold water and drain well. Remove the roots of the tomato stalks, cut into a cross, scald with boiling water, quench, peel off and cut into pieces. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (4 tbsp) and butter (1 tbsp) in a wok, add the ginger cubes with the garlic clove cubes and chilli peppers and fry briefly / stir-fry. Add the cauliflower florets and sauté / stir-fry for about 6 - 7 minutes. Sprinkle with mild curry powder (1 tbsp), sauté briefly and add the chickpeas. Fry everything again for about 6 - 7 minutes / stir fry. Add the tomato pieces and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and let everything simmer with the lid on for about 6 - 7 minutes.
Spicy Dip:
- Mix Greek style yogurt (150 g) with mild curry powder (1 teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Serve:
- Clean and wash the spring onions and cut into fine rings. Roasted cauliflower in a wok sprinkled with spicy dip and spring onion rolls, serve.
Tip:
- If you want the cauliflower a little softer, you should blanch it for 3 - 4 minutes before frying.
