Add the cumin and mustard seeds and the curry leaves, if using ... Stir through the cauliflower and another good pinch or 2 of salt, mixing really well so that all the florets are coated in ...

Rub cauliflower leaves with a little oil, salt and pepper and roast for 8–12 minutes at 180C/160C Fan/Gas 4 until golden and crisp. Serve on top of the curry or use in a salad or buddha bowl.

Curry leaves are increasingly available in supermarkets and can be found in many Indian or South East Asian grocers. Fresh curry leaves freeze well and retain their flavour for many weeks ...

You should never throw away cauliflower leaves and stems because you can slice them up and add them to your favorite recipes ...

Three 30-minute vegan recipes you’ll actually want to cook - Think vegan cooking means hours of prep and soaking nuts? Think again. These three 30-minute recipes are fast, flavourful and perfect for b ...

Cauliflower puree served with salad made of shredded cauliflower, onion, capers, raisins, bell peppers, coriander, mint leaves and chopped plum. Blend the cooked saffron and vanilla cauliflower into a ...

Line a baking sheet with foil and preheat your oven to 425 degrees. Slice your half-head of cauliflower into pieces no larger ...

You might never look at a cauliflower the same way after whipping up this ultra-cheesy recipe from Use It All ... you plate up these fried morsels packing big flavour thanks to curry leaves, Kashmiri ...