Spiced cauliflower with Bill’s ginger pachadi

Part of the flowering greens family, which also includes  “regular”, tenderstem and purple sprouting broccoli and romanesco, cauliflower is available pretty much all year round but at its best in winter.

Although delicious and popular, there are more ways to prepare cauliflower than covered with a cheesy bechamel sauce.

Try adding lightly cooked cauliflower florets to macaroni cheese next time, or bake sprinkled with a mixture of wholemeal breadcrumbs and Parmesan.

When buying, look for caulis with white, tight heads; avoid if discoloured or if they smell strongly.

Cook all varieties as lightly as possible to avoid the unpleasant sulphurous smell and to retain nutrients.

Brown basmati rice is rich in vitamin B and has a low GL (glycemic load) score which means that the energy is released slowly into the bloodstream to help keep your blood sugar levels even.

Broccoli contains substances called sulphurophanes, which have been shown to help remove liver toxins and support the immune system. The combination of ginger, in the recipe below, and the cauliflower is packed with antioxidants.

Sesame seeds are a good source of omega-6 fats and, toasted, have a delicious nutty flavour.

In the delicious and easy recipe below I have used ginger pachadi from Bill’s Produce Store www.billsproducestore.co.uk to add an exotic touch to cauliflower.


Pachadis are spice mixtures, popular in South India: use them like I have done here, to flavour vegetables, mix into natural yoghurt and use as a dip or marinade for meat or fish.

This meal, which is really quick to prepare and can be on the table in minutes, serves 2 as a wholesome, vegetarian main course.

This is what you need:

2 generous handfuls of cauliflower florets, cut into bite-size pieces

1 heaped tbsp of Bill’s ginger pachadi

2 tsp turmeric dissolved in 100ml of hot water

1/2 tsp chilli flakes

juice of 1/2 a lime

1 tbsp toasted sesame seeds (toast in a dry, hot frying pan until seeds begin to pop + colour – watch closely as they can burn quickly!)

1 tbsp sunflower oil

2 large free-range hen (or try duck for a wonderfully rich, creamier taste) eggs

half a small bunch of coriander

wholegrain basmati rice, cooked according to the instructions on the packet

This is what you do:

  1. heat the oil in a non-stick frying pan over medium heat
  2. add the cauliflower florets and stir-fry for 2 minutes
  3. add the chilli flakes and ginger pachadi and stir in to mix
  4. add the hot water with turmeric  and lime juice
  5. simmer for 2 minutes; the liquid will almost disappear
  6. in the meantime, break the eggs in a bowl and beat lightly
  7. pour the eggs into the cauliflower mixture, stirring around for 30 seconds or so until the eggs scramble
  8. sprinkle with a ltlle bit of sea salt, chopped coriander + sesame seeds
  9. eat immediately – with the wholegrain basmati rice

Bon appetit!

Monique x


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