Chutneys & Jams

Turmeric Milk Braised Cauliflower with Roast Peach chutney and toasted Cashews

1 tbsp Canola oil

1/2 Onion – sliced

1 tsp Garlic – minced

1 tsp Ginger - minced

3 Baby cauliflower (or 1 large)

300mL milk

1 tsp Turmeric powder

1/4 tsp Chilli powder

1/4 tsp Paprika

5 Cardamom pods

1/2 tsp Salt & milled black pepper

6g Coriander – fresh torn

2 tbsp Cashews – roasted pieces

Sauté onions, garlic and ginger in oil until tender and slightly coloured.
Add milk, seasoning and spices to the pan followed by the cauliflower(s). Bring the pan to the boil, place into a 220’C pre heated oven floret side up and braise for 20 minute’s.
Once cooked place the cauliflower in a side bowl.
Add 2 tbsp of peach chutney to the milk and pour over the cauliflower. Finish with torn coriander and cashew pieces.

Prep time: 5 Minutes Cook time: 20 Minutes Serves: 2-4 Adults

Back to Recipes