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Spicy Cauliflower Salad

This fresh tasting and lightly spiced salad is fabulous with any dish that holds a hint of eastern promise. The cauliflower florets are lightly coated so you bite through the fragrant dressing to the nutty, mellow cauliflower. Raw cauliflower should be as fresh as possible; preferably cut and brought to the kitchen just before you want to prepare it, at this point its flavour is at its finest.
Use one whole small cauliflower or half a medium one, discarding all but the very tenderest inner leaves; the outer ones will have to go in the compost. Break the florets up into small pieces, as small as you think will be appealing, and include thin slices of the tender portions of the stalks.

Serves 2                                                                                                             Time taken 15 minutes

spicy cauli pic300g prepared cauliflower
2 tablespoons olive oil
2 teaspoons chopped fresh ginger
1 teaspoon whole brown mustard seeds
1 teaspoon whole coriander seeds
½ teaspoon whole cumin seeds
1 level teaspoon ground turmeric
½ - 1 level teaspoon ground chilli depending on strength and your preference
½ level teaspoon salt
1 more teaspoon chopped fresh ginger
2 tablespoons lemon juice

Put the prepared cauliflower in a serving dish. Heat the oil in a small pan and tip in 2 teaspoons of the finely chopped fresh ginger. Grind the mustard, coriander and cumin seeds and add to the pan; sprinkle on the turmeric, chilli and salt. Fry gently for 2-3 minutes to release the fragrance of the spices into the oil and then tip the contents of the pan, still hot, over the cauliflower pieces.
Put the rest of the chopped fresh ginger into a garlic press and crush it over the cauliflower, holding the press sideways as the juice from the ginger spurts out the top as well as the bottom. Add the lemon juice and stir well to thoroughly coat all the pieces of cauliflower.
Serve at once. This is good nibbling food, make sure you try some before offering it to others!