Cauliflower with ginger

Total time - under 10 minutes

Ingredients

Waitrose No1 Sweet sprouting cauliflower (2 packs for 3 people)

Fresh ginger

Haldi, salt, red chilli flakes to garnish

Method

Wash the florets and trim the stems

Peel and julienne the ginger (or chop fine) 

Heat a tablespoon of oil, add a quarter teaspoon of haldi

When it bubbles, add the cauliflower and ginger on high heat and add about two tablespoons of water - no more.

Toss for a minute. 

Turn the heat down low. 

If the water has evaporated, add another tablespoon or two.

Cover and cook on low heat for 2-3 mins. Toss once.

Season with salt and chilli flakes.

Mix gently but well. Turn off the heat but leave the pan on the hob (if electric).

If using regular gobhi, please cut it into little florets - about the size of Ferrero Rochers. The smaller the floret, the quicker it will cook.
Regarding what to do to the trimmed stem of the sprouting cauliflower - it really depends on how middle class your upbringing is. I cannot throw them away. I slice them into half and add them back, as you can see from the picture. It does double the prep time, so depends on how precious your time is. Alternatively, start a 'soup bin' in your freezer. A freezer bag, for instance. Keep putting all the trimmed bits into it - they'll stay fresh. You can add any veg to it (like the greens of spring onions) - and the day you want to have soup, just boil the mixed veg, and look for the recipe on the blog!