- 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
- Griddle or frying pan
- Deep frying pan or wok
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.
Add the cauliflower to the pan. Simmer for 5 mins to just cook the florets. Drain well.
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).
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.
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.
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.
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.
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.