Cauliflower with Turmeric and Dill

This is such a great dish! Every time I add it to a menu people are surprised how much they enjoy it as it is not normally a favoured veg. Apart from Cauliflower with a Cheese Sauce I have taken some time to find another side dish with this vegetable, as it is an acquired taste and needs some punch or comfort added to it. I love ordering fresh fruit and vegetable mixed boxes as they are seasonal and great value and this has been a great- and more healthy -  way to include it in my meals for the week or a dinner party.

I saw this combination on a show for healthy eating and have tweaked it myself. As the two main flavourings are used in so many cuisines I find I can add it to many different menus from Indian to European to Middle Eastern, and is a treat for vegetarians looking for something different.

Pictured: Cauliflower with Turmeric and Dill

Half a head of cauliflower, cut into even-sized small florets (can slice thickly for neat presentation), importantly each piece cannot be too large and need to be even.
Light Olive oil for frying
Ground turmeric – at least 1 – 2 tsp
Dried or Fresh dill, 2 tsp – both work! So I keep a stash of dried dill for when I haven’t any fresh.

Heat a wide, flat frypan with a little light olive oil over high heat, once hot add the cauliflower pieces and fry to brown, stirring constantly. Once browned add the turmeric - you will see the lovely colour it imparts and begin to smell the earthiness of the spice, then add the dill to sweeten it up a little, and the lovely combination will become clear – these two flavours work so well together!

Add a good splash of water to cover the bottom of the pan to finish off the cauliflower in the middle as the frying will not have cooked it through - this will steam and cook the cauliflower til soft. Cook, stirring a little, until all the water has been absorbed - if the cauliflower still feels a little too firm repeat the process.

Serve immediately.

Serves 4

Pictured: Cauliflower frying in pan