Indian cauliflower salad

Ingredients for 4 servings:

• Sea salt
• 300 g spinach
• 175 g yogurt, solid (e.g. Bulgara)
• 2 garlic cloves
• 1 tsp cumin, ground
• 2 pinch(s) paprika powder, rose hot
• 600 g cauliflower, in florets (from approx. 1 kg cauliflower)
• 2 tbsp olive oil
• ½ tsp mustard seeds
• ½ tsp fenugreek
• 1 pinch of chili powder
• 1 tbsp coriander leaves
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring 1/2 liter of salted water to a boil. Sort, trim, and wash the spinach, then bring to a boil briefly in the salted water. As soon as it begins to wilt, drain and allow to drain. Then squeeze the excess water and roughly chop. Mix the yogurt with salt in a bowl. Peel the garlic and press it in. Season the yogurt with cumin and paprika, mix with the spinach, and chill immediately. Wash the cauliflower florets, quarter the larger ones, heat the oil in a wide saucepan over medium heat, and toast the mustard seeds and clover seeds, stirring, until the mustard seeds burst. Add the cauliflower and sprinkle with salt and chili powder. Turn the cauliflower florets carefully, then simmer over low heat for 8-10 minutes, turning occasionally. (Add a little more oil if needed.) Then let the cauliflower cool. Toss the cauliflower with the coriander and drizzle with lemon juice. Pour the spinach yogurt onto a platter or into serving bowls and arrange the cauliflower on top. Tip: If the fenugreek and mustard seeds are too strong for your taste, you can briefly strain the oil before steaming the cauliflower.