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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.

Mere inspiration, flere ideer

Vi har delt opskrifterne op efter det rigtig mange spørger efter: Gode madidéer, hurtig hverdagsmad eller lækre retter.

Alle vore opskrifter er dels baseret på klassiske retter fra middelhavslandene tilpasset den nordiske smag og dels nye opskrifter som andre madelskere har sammensat.

Taverna oste – til kolde og varme retter