More veg please! (Cauliflower Peretel)

It is ANZAC day in Australia and the day in Sydney has dawned bright and clear, a day of reflection and gratitude for our forces  both fallen and returned who have defended the country in various battles over the ages. We had a glorious walk at Bondi Beach this afternoon. The sun was hot and it seemed all of Sydney was exhaling. IMG_5459 Surely a day to bake some Anzac Biscuits, for this sparkly day will surely turn cool this evening, requiring a cup of tea. And what’s a cup of tea without an Anzac…. As the weather has turned milder, the Rainbow Lorikeets are out in enthusiastic force, chirping and parading, jostling and preening.2953703796_bfe6355086_o There are crowds of them in every camellia tree in the garden. The combination of pink and white camellia blooms with these psychedelic coloured parrots is a bit of a sensory wonder to someone like me who’s lived out of the country for so long. I stand on the front porch with key in my hand, meaning to walk to the garage, and get in the car, but minutes later find myself still watching these amazing birds cavorting. They are not very tidy, these lorikeets, so the paths around the house are strewn with pink and white petals. We don’t mind. L1030873 Food in the kitchen has turned somewhat hearty, a little chill in the night air being an excuse for curries and stews. Heartier cooked vegetables rather than salads, and another interesting  breakfast casserole recently. I have missed you, Miss Izzy Bee! I am sorry you have been weathering a lingering cold. Please try this dish- it is comforting and healthy, and easy to prepare :it might just give you the boost you need. In fact, perhaps MW could cook it for you- he did send me a message asking where the veggie recipes were…

Cauliflower Peretel

  • 1/2 head firm, unblemished cauliflower, broken or cut into florets
  • 1 cup chopped flat leaf parsley
  • 1 teaspoon turmeric
  • 1 teaspoon cummin seeds
  • 1/2 teaspoon black mustard seeds
  • about 8 to 10 curry leaves, fresh or dried
  • 1/2 cup coconut flakes
  • 1 large onion, chopped
  • 1 tablespoon fresh ginger, chopped fine
  • 1/2  fresh chilli, sliced fine (optional)
  • 1/4 cup raisins (optional)
  • salt to taste
  • 1/2 cup water
  • 2 tablespoons cooking oil
  1. Heat oil in a wok, and when smoking, add the mustard seeds.
  2. When seeds begin popping, add the curry leaves, turmeric, cumin seeds, onion, ginger, chilli and coconut flakes.
  3. Stir well, until onion has softened a little, and take care not to burn the coconut.
  4. Add the cauliflower, and toss well.
  5. Add a very small amount of water (perhaps a quarter cup), season with salt, add raisins and parsley, cover and leave for exactly two minutes, turning down the heat to low.
  6. Uncover after the two minutes, and stir well. If you find the ingredients sticking, add a few more drops of water as you stir everything together.
  7. Turn out onto a dish, or else the heat of the wok will continue to cook the vegetables even when you’ve turn the fire off. The cauliflower should be tender, but still have a good crunch.
  8. Serve with rice or roti,  plain yogurt and lime pickle or your favourite chutney.

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2 thoughts on “More veg please! (Cauliflower Peretel)

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