- 1 cauliflower
- 1 red onion
- 1 garlic clove
- A thumb of ginger
- A handful of coriander
- 2 pork escalopes
- 1 tsp garam masala
- 2 large handfuls of rocket
- Sea salt and freshly ground pepper
- 1 tbsp + 2 tsp olive oil
- Large pan
- Colander
- Griddle or frying pan
- Foil
- Deep frying pan or wok
- 1.
Slice the leaves off your cauliflower. Break the cauliflower into small florets. Bring a pan of water to the boil. Add a pinch of salt.
- 2.
Add the cauliflower to the pan. Simmer for 5 mins to just cook the florets. Drain well.
- 3.
While the cauliflower simmers, peel and finely slice the onion. Peel and crush the garlic. Peel and grate the ginger. Finely chop the coriander stalks (keep the leaves for later).
- 4.
Rub 1 tsp oil into each pork steak and season. Warm a griddle or frying pan over a medium heat. Fry the pork steaks for 5 mins till golden. Flip and fry for a further 5 mins till cooked through. Transfer to a plate. Loosely cover with foil and leave to rest.
- 5.
Warm 1 tbsp oil in a deep frying pan or wok over a medium-high heat. Fry the onion for 5 mins till soft and slightly golden.
- 6.
Add the cauliflower. Stir and fry for 3-4 mins till the cauliflower picks up some colour. Add the garlic, ginger and coriander stalks. Measure out 1 tsp of the garam masala and add to the pan with some salt and pepper.
- 7.
Fry the cauliflower for a further 1-2 mins till it smells aromatic, stirring often. Heap a handful of rocket onto two plates. Add the cauliflower. Pop a pork steak onto each plate. Garnish with coriander leaves to serve.
- Tip
In the spice mix
Use leftover garam masala to speedily add flavour to meat and fish. Add it to yogurt and use as a marinade for chicken, lamb, salmon or firm white fish before grilling or roasting.