Indian Cauliflower

Clean the cauliflower, rinse and divide into small roses. Remove the peel from the stems, cut into slices. Peel the onion and garlic, remove the peel from the ginger, clean the chili peppers, remove the seeds and chop the whole into small pieces.

Fry the ginger, garlic, onion and chilies in hot clarified butter. Add the cauliflower and fry, sprinkle with salt, cumin, curry and sugar and mix well.

Mix in 3 tbsp yogurt. When the yogurt threatens to set, add a dash of water to everything together. Immediately put the lid on. Steam the cauliflower for 6-8 minutes until it is cooked but still has bite.

Rinse the mint or parsley, shake dry and pluck the leaves. Finally, mix in the remaining yogurt. Arrange the cauliflower and garnish with mint or parsley.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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