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CURRIED MAPLE CAULIFLOWER WITH LAMB CHOPS

When you really haven't got the time to spend ages in the kitchen cooking but you want some delicious and inspiring food then this is definitely an option. The sweet, spicy, and healthy cauliflower salad is the perfect accompaniment to the pan-fried lamb chops. What a brilliant substitute for pasta, rice, potato or noodles!

INGREDIENTS

STEP-BY-STEP-GUIDE

SEASON AND SEAR THE LAMB

Season the lamb chops with salt and pepper as you heat a cast iron griddle pan. Grill the lamb chops for 2-3 minutes on each side to char slightly, then transfer to a warm plate and rest for 1 minute.

HEAT THE DRESSING

Pour the vinegar and syrup into a small pan with the curry powder and salt, then heat to a simmer.

PREP THE CAULIFLOWER

Peel the outer leaves from the cauliflower and roughly hack it up. Blitz it up in a food processor until you have rice-like pieces and tip them into a bowl. Pour over the simmering liquid and toss it all together… this will act as a dressing.

MAKE AND MIX THE SALAD

Boil a kettle of water. Peel the red onion and finely slice, then pour the boiling water over the sliced onions. Chop the fresh coriander and roughly hack up the cashew nuts. Mix everything into the cauliflower and taste to season.

WHIP UP THE RAITA

Squeeze a little lemon juice into the yoghurt along with the ground cumin, chopped mint and a pinch of salt and pepper. Serve the cauliflower salad with the grilled lamb chops and a dollop of the yoghurt.