Cauliflower Dish
(By CELIA TIMMS) This way of cooking cauliflower, which may be new to you, is often used in Ceylon. The vegetable can be eaten hot as an accompaniment to meat, such as a grill or a roast, and is also very good cold with salad. The following ingredients are sufficient for a mediumsized cauliflower which should serve four. 1 medium-sized cauliflower 1 tablespoon butter Half level teaspoon each of curry powder and caraway seeds Salt Turmeric
Method: Cut the cauliflower into florets or small pieces. Melt butter in saucepan and add the curry powder and caraway seeds. Let them cook for a minute or two then add the pieces of cauliflower and fry for seven minutes only not longer or it will shrivel. Add two tablespoons of water,' not more as cauliflowers contain a large amount of water and more will make it taste watery. Bring to the boil, add salt to taste and a pinch of turmeric. Simmer gently for 10 minutes.
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Bibliographic details
Press, Volume CVIII, Issue 31771, 30 August 1968, Page 2
Word Count
165Cauliflower Dish Press, Volume CVIII, Issue 31771, 30 August 1968, Page 2
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