This makes an excellent side dish to serve with barbecued or grilled meat or fish.

Serves: 4

Ingredients

• 30ml/2 tbsp sunflower or olive oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 1 small cauliflower, broken into florets

• 5ml/1 tsp cumin seeds

• a good pinch of ground ginger

• 4 tomatoes, peeled, seeded and quartered

• 15-30ml/1-2 tbsp lemon juice (optional)

• 30ml/2 tbsp chopped fresh coriander (optional)

• salt and ground black pepper

Direction:

1. Heat the oil in a flameproof casserole, add the onion and garlic and fry for 2-3 minutes until the onion is softened. Add the cauliflower and fry, stirring, for a further 2-3 minutes until the cauliflower is flecked with brown. Add the cumin seeds and ginger, fry briskly for 1 minute, and then add the tomatoes, � cup water and some salt and pepper.

2. Bring to the boil and then reduce the heat, cover and simmer for 6-7 minutes, until the cauliflower is just tender.

3. Stir in a little lemon juice to sharpen the flavour, if liked, and adjust the seasoning. Scatter over the coriander, if using, and serve at once.

Nutritional Information: Per portion

• Energy 86kcals/358kJ

• Protein 2.5g

• Fat 6.2g

• Saturated fat 0.9g

• Carbohydrate 5.3g

• Sugar 4.7g

• Fibre (NSP) 1.9g

• Calcium 20mg