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.
Method
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.
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