This may sound unappetising but trust me, those curry spices get right into the cauliflower, making a bland vegetable into something super tasty. It serves 2 and is approx 354 calories per serving, so not bad!
Approx half a medium sized cauliflower broken into segments par boiled for about 6 minutes until still slightly firm but starting to cook. Drain off properly.
1 Large onion chopped
2 Good handfuls of chopped mushrooms
2 Cloves of Garlic chopped
1 Red/Green Pepper chopped
100ml of chicken/vegetable stock
15g of Medium curry powder (or hotter if you wish)
40ml of double light cream (or substitute accordingly)
120g of Wholegrain brown basmati rice.
Start cooking your rice as per the pack instructions. Brown rice usually takes longer than white, so its worth getting it on early.
In a large heavy bottomed pan add a good couple of tablespoons of olive oil. Then add in the onion, mushrooms, pepper and garlic. Place on a low-medium heat until the onion starts to soften. Add the curry powder, then the stock and mix well. Place in the drained cauliflower, and gently turn it into the mixture so that it gets coated in the sauce. Cook for a few minutes and then add the cream, making sure you are gentle around the cauliflower. Make sure you add the cream on a low heat otherwise it will split. Continue gently cooking until the desired consistency with the sauce is reached. Sometimes you may need a little extra water to loosen, or cook a little longer to thicken. Test for seasoning.
Serve on brown rice and with mango chutney of you have it.