Name: Indian-scented cauliflower
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 cauliflower large, cut into florets; 4.00 green cardamom pods bruised; 6.00 curry leaves fresh; 15.00 ml canola oil; 5.00 ml black mustard seeds; 3.00 ml turmeric; 3.00 ml dried chilli flakes; 5.00 ml salt; 15.00 ml chutney hot fruit; 180.00 ml yoghurt fat-free; 60.00 ml milk fat-free; 0.00 salt and freshly ground black pepper; 0.00 curry leaves; 0.00 oil for deep frying

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Ingredients (14)

1.00	cauliflower — large, cut into florets
4.00	green cardamom pods — bruised
6.00	curry leaves — fresh

YOGHURT DRIZZLE

15.00 ml	canola oil
5.00 ml	black mustard seeds
3.00 ml	turmeric
3.00 ml	dried chilli flakes
5.00 ml	salt
15.00 ml	chutney — hot fruit
180.00 ml	yoghurt — fat-free
60.00 ml	milk — fat-free
0.00	salt and freshly ground black pepper

DEEP-FRIED CURRY LEAVES

0.00	curry leaves
0.00	oil — for deep frying

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Method:

Place cauliflower in a colander with cardamom and curry leaves.
Cover and steam over a pot of boiling water until tender, about eight to 10 minutes.
YOGHURT DRIZZLE
Heat oil in a small pan. Add mustard seeds and cook until they begin to pop.
Immediately add turmeric and chilli flakes and stir-fry for about 45 seconds.
Add salt and chutney and cook for two minutes.
Remove from heat and allow to cool.
Mix spice mixture and yoghurt together.
For a thinner mixture, simply add fat-free milk or water.
Drizzle over warm or room temperature cauliflower, and sprinkle with milled pepper and deep-fried curry leaves.
DEEP-FRIED CURRY LEAVES
Heat 5 cm-high oil in a pan and when hot, fry leaves for two to three seconds.
Remove and drain on paper towelling.