Spicy cauliflower with Paneer

Deliciously seasoned vegetarian dish with an aromatic taste and delicate filling that can be transformed from an accompaniment to a main meal in a jiffy by adding boiled lentils. This meat-free dish is easy to prepare and is a great match for the slightly salty taste and texture of Taverna Paneer cheese.


Place all the spices in a bowl and set to one side.

Peel the garlic clove, cut in half and mash them once with the side of a knife.

Cut the cauliflower into bite-sized chunks, and set to one side.

Cut the cheese into bite-sized chunks and fry in oil in a hot frying pan.

Take the cheese out of the pan and add a little extra oil.

Add the spices, sauté at high heat for a moment and then add the cauliflower.

Sauté at high heat for a further 2 minutes and then turn down to medium heat.

Add a little water, place a lid on the pan and turn down the heat.

Allow the cauliflower to simmer in the spices for 4-5 minutes or until it is tender but still has some bite.

Place all the ingredients for the coriander dip into a blender together with some salt and blend into a uniform mass.

Serve the cauliflower with the cheese cubes and dip.

Tip: Make the dish as a main course by adding 150 g cooked beluga lentils.

Taverna oste – til kolde og varme retter