CAULIFLOWER 1 2 3 !!

The Minimalist cauliflower

This dish is simple and tasty.

• 1 medium sized head of cauliflower, cut into florets , stem and leaves included, washed 
• 4 Tablespoons cooking oil of choice ( olive, coconut, mustard or ghee)
• 3 Tablespoons heaped coriander powder
• 1 cup chopped tomatoes ( fresh or canned)
• 2 teaspoons turmeric powder
• 1/2 teaspoon black pepper powder
• 1 lemon juiced
• salt to taste
• 1/4 cup water

1. In a small bowl mix the water, coriander powder, black pepper and turmeric . Let sit aside.
2. Heat a large pan. Add the oil. Keep heat medium low.  Add the water and spice paste and cook for about 2-3 minutes. 
3. Add the chopped tomatoes. Stir. Put a lid on and cook on low heat for another 2-3 minutes.
4. Add cauliflower and salt. Stir well till all the cauliflower gets coated with the spice paste and tomatoes. Cover and cook 6-8 minutes, stirring once or twice in between. Check tenderness of cauliflower. The last couple of minutes cook without covering.
5. Finish with a splash of the lemon juice. This dish can be enjoyed hot or at room temperature .

Enjoy!

WTF!#* Turnip Tapas

These began with pure inspiration and creativity. A by product of Mindfulness in the kitchen!

6 medium turnips, peeled and sliced 2 tablespoons olive oil 2 tablespoons mustard seeds, yellow , brown or black A pinch of saffron...6-8 strands 1 level tablespoon of paprika 2 tablespoons of sherry vinegar Salt to taste

Heat olive oil in a pan on medium heat. Add the mustard seeds and toast them a couple of minutes till they snap, crackle and pop in sound and release a nutty aroma. Add the saffron and toast a minute. Now add the turnips , paprika and salt. Stir well. Cover and cook for about 5-7 minutes till turnips are tender. Finish off with the vinegar and cook another minute or so to dry off the liquid.

Serve garnished with cilantro or parsley! Here they were served with a plum grilling jam and spiced amaranth!