Your powers of multitasking will be required to create this dish of two stir fries. The cauliflower takes a little longer to cook, as the spinach is just being wilted, so start that cooking first. The golden colour comes from a mixture of powdered turmeric, as well as some grated fresh turmeric root.
In the golden cauliflower…
- half a red onion – roughly chopped
- 1 cup of cooked chickpeas
- 1 1/2 cups of cauliflower florets
- 3 cm length of turmeric root – grated using a ginger root grater
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 teaspoon of cumin powder
- 1/2 teaspoon of spanish smoked paprika
- olive oil for frying
- Saute all ingredients together in a heavy based pan – should take between 5 and 10 minutes
In the glorious sea green spinach…
- a generous colander full of washed and well drained spinach leaves
- a generous handful of green beans – topped and tailed and halved
- a cup of chopped shiitake mushrooms
- 2 cloves of garlic – chopped
- 4cm length of ginger root – grated
- 1 teaspoon of cumin powder
- a splash of tamari
- olive oil for frying
- In a large wok, saute everything. Start with the garlic, cumin, mushrooms, and beans, cooking these on their own for about 1 minute. Add everything else and toss to ensure even mixing
Serve, with the spinach arranged in a ring around the plate, and the golden cauliflower in the centre. Squeeze half a lime lightly over the meals before serving.