About this recipe
Cauliflower is one of my favourite brassica vegetables. It’s incredibly versatile, takes on so much flavour and has compounds with anticancer properties. Inflammation is recognised as one of the underlying causes of chronic disease and the anti-inflammatory compounds in this beautiful vegetable mitigate this. Get brassica vegetables into your diet with this quick recipe and check out the many other brassica vegetables like broccoli, rocket and cabbage that I’ve made recipes from.
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- 1 tbsp Mustard seeds
- 1/2 Cauliflower (200g) florets finely chopped into 2mm discs
- 50g Watercress roughly chopped
- 50g Spinach roughly chopped
- 2 tsp Harissa Paste
- 100 mls boiling water
- 1/4 Red Onion finely sliced
- 15g Coriander finely sliced
- 2 tbsp Coconut Oil (or Ghee/Butter)
- 10g Pistachios (crushed and toasted)
TOAST the mustard seeds in Oil in a large frying pan over a low heat until they begin to crackle and release their aromas (2mins).
SAUTÉ the thinly sliced cauliflower florets in the mustard seed oil for 2-3 mins until softened with seasoning.
ADD chopped watercress and spinach and toss through the pan for 2 mins.
MIX the Harissa paste with boiling water and add to the pan to lightly steam for 3-4 mins.
GARNISH with thinly sliced red onions and coriander with generous helping of toasted pistachios.