This recipe for cauliflower relish calls for the use of asafoetida, or hing as it is called on the container I have. The smell of the asafoetida is not at all pleasant before cooking but once cooked there is a wonderful flavour of leeks added to the dish you use it in. This spice is considered a digestive aid and is used for pickling and is best enhanced with the use of turmeric.
I am one of those people who is an accident waiting to happen. I can injure myself without having to do anything. But, my latest injury is affecting my ability to type. My ring finger is so bruised that just hitting the keyboard with it brings tears to my eyes. I thought that I had twisted it when drying my hands but I realized the other night that it is the way I sleep when on my left hand side. I have not been sleeping on that side for over a year as I injured my right knee really badly and sleeping with my knees bent made it worse. I have been sleeping on my right, with my right leg straight and my left leg slightly bent. Now that we have a puppy in the house I am actually doing more lying in bed than sleeping and I thought if I put myself into a comfort position I would fall back asleep. I followed the recommendations from my chiropractor and bent my knees and hips slightly to take pressure off my lower back. And in order to prevent me from falling onto my stomach and sleeping flat like that, I put my hands between my knees. Well, as soon as I did that I realized that I must have somehow hurt my finger in my sleep! I don’t even have a bruise to show for the pain and I am not sure how to fix it. All I know is that it has been a few weeks of this really uncomfortable feeling. When my finger was at its worst I decided to prepare easy meals and very easy side dishes. This cauliflower relish is one of them.
- 30mls canola oil
- 10mls black mustard seeds
- 2.5mls ground turmeric
- 2.5mls asafoetida
- 1 small onion, peeled, cut in half and thinly sliced
- 1 medium cauliflower, cut into florets
- 5mls lemon juice
- Salt to season
- Place the oil into a large, non stick frying pan
- Heat and once hot, add the mustard seeds, turmeric and asafoetida
- When the seeds start to pop add the onion
- Reduce the temperature and sauté until the onions are soft
- Add the cauliflower, increasing the temperature and cook for 5 minutes
- Remove from the heat and season with the lemon juice and salt
- Serve warm
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What I blogged March 14:
- two years ago – Chocolate Fudge Brownie Ice Cream
- three years ago – Wasabi
- four years ago – Pomegranate Restaurant