Easy Indian food is the perfect crowd pleaser for weekend family meals.
Make a loose paste by combining the turmeric and paprika with 3-4tbsp water.
Heat the oil in a big pan or wok and fry the ginger and cumin seeds until they release a fragrant aroma – about 30 seconds. Add the turmeric and paprika paste and cook for another 30 seconds, or until almost all the water has evaporated.
Turn the heat down low, tip in the cauliflower and coat with the spices in the pan. Cover with the lid and gently cook for 15 minutes until softened, stirring now and again.
Remove the lid, turn up the heat, and cook for another 10 minutes until completely tender.
Serve with coriander garnish.
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