Miguel Barclay’s Goan cauliflower curry
- ½tsp olive oil
- ¼ cauliflower, cut into florets
- ¼ white onion, sliced
- 1tsp curry powder
- 1tsp turmeric
- 1tsp plain flour
- Ground black pepper
- 200ml semi-skimmed milk
- 30g spinach
Heat the olive oil over a medium heat then fry the cauliflower for approximately 3mins. Add the onion, curry powder, turmeric and flour. Season with pepper then fry for a couple more minutes until the onion is soft.
Add the milk, stir to create a sauce, then simmer gently for 15 minutes, stirring occasionally.
One minute before serving, add the spinach and stir it into the sauce, allowing it to wilt slightly.
Serve in a shallow bowl and enjoy.