Cauliflower with ginger and cream
It is simplicity itself to prepare and quite heavenly
- 1-2 cauliflowers, total weight 1kg, cut into delicate florets
- A 3cm piece fresh ginger, peeled and cut into minute dice
- 1-2 fresh green chillies, very finely chopped
- 4 tbsp very finely chopped fresh coriander
- 250ml whipping cream
- 120ml milk
- 1 tsp salt
Combine all the ingredients in a heavy, wide saute pan and set over
medium-high heat. Bring to the boil. Cover, turn the heat to low and
cook for 10 minutes, stirring now and then and replacing the cover
each time. Remove the cover and turn the heat to medium-high. Stir
gently and cook for a further 2-3 minutes, or until the cauliflower is
just done to your taste and the sauce has thickened slightly.
Serves 4.