300ml greek yoghurtadd the flour to stop the yoghurt from splitting - you may struggle if the yoghurt is very low fat or fat free
1½tspflour
light oil or olive oil
1tbspfresh coriander to serve
¼tspsalt (reduce if using a stock cube or salty stock)
Chilli Sauce
1tspvegetable or chicken stock
1tsptomato paste
1tspsalem oelek or sirancha sauce
dasholive oil
Instructions
Braised Cauliflower
In a mini blender or with a grater, finely mince the onion, garlic and chillies.
Saute the onion, garlic and chilli mix in a large heavy based pan until soft, add the rest of the spices and cook for about a minute.
Add the potato and cauliflower and gently cook in the spice mix for about a minute, add the milk, bring to boil, add the hot stock and simmer covered for 15 minutes.
Whisk the flour with the yoghurt, reduce the heat and add to the pan. Simmer for a further 15 mintues or until the cauliflower/potato is tender. Add more stock if necessary.
Serve piping hot with a drizzle of chilli sauce and chopped coriander or parsely.
Chilli Sauce
Whisk the stock, concentrate and chilli seasoning and bubble up in a small pan
Notes
Delicious served with pitta bread or rice for lunch or as an accompaniment to simple grilled meat dishes. You can easily turn this in a creamy cauliflower soup, blend the mixture, adding more stock if necessary. Bring back to the boil and serve with toasted flaked almonds.