Prep: 25 mins · Cook: 10 mins · Serves: 4 · Vegan, gluten-free

Cauliflower is one of those vegetables Neetu always has something to do with. It takes on flavour beautifully, holds its shape on the heat, and turns into a proper main when it's done right. Here it gets a quick spice marinade, a hit of Chilli Chutney, and a fast sear with garlic and onions. Sharp, fragrant, with real heat - the kind of dish that makes meat-eaters go quiet for a minute.

Why you'll love this

• 35 minutes start to finish

• Big, bold flavour

• Naturally vegan and gluten-free

• Brilliant as a side or a sharing main

• One pan

Ingredients

Main

• 2 cups cauliflower florets

• 1 cup sliced onions

• 4–5 garlic cloves, sliced

• 1 fresh red chilli, sliced

• 1 tsp green or red chilli, finely diced

• 1–2 tsp olive oil

• Salt, to taste

Spices

• 1 tsp coriander powder

• ½ tsp cumin powder

The Mama Sood's bit

• 2 tsp Mama Sood's Chilli Chutney

To serve

• Fresh coriander, chopped

• A squeeze of lemon

Method

1. Soften the cauliflower first. Either soak the florets in just-boiled water for 10 minutes, or microwave them for 2 minutes, tossing halfway through.

2. While they soak, slice your garlic, onions and red chilli.

3. Drain the cauliflower well. Tip into a bowl with the coriander and cumin powders, ¼ tsp salt and the Chilli Chutney. Toss until every floret is coated. Leave to marinate while you start the pan.

4. Heat the oil in a frying pan over a medium heat. Add the garlic and the diced chilli, and sauté for a minute until fragrant.

5. Add the onions with a pinch of salt. Cook until soft and translucent.

6. Add the marinated cauliflower and stir well to coat in the onions.

7. Turn the heat up to medium-high. Cook for 6–8 minutes, tossing every minute or so, until the cauliflower picks up colour at the edges and the spices look glossy and cooked through. If the pan gets too dry, add a splash of water.

8. Check the seasoning. Finish with a scatter of fresh coriander and a squeeze of lemon, and serve straight away.

Serving suggestion On its own with a spoon of raita and warm flatbread. As a side with a simple dal and rice. Piled into wraps with yoghurt and pickled onions for an easy lunch.

Mama's tip The pre-soak softens the cauliflower without making it mushy, so it cooks fast in the pan and takes the spices properly. Don't skip it - it's the difference between cauliflower that's still crunchy in the middle and cauliflower that's properly seasoned all the way through.

About the chutney Mama Sood's Chilli Chutney is the engine of this recipe. Two teaspoons coats the whole batch - sharp, hot, properly green from the coriander. It's what gives the dish its "bang bang" - without it, you've just got nice cauliflower.

Variations

• Roasted: marinate as above, then roast at 220°C for 15 minutes, and toss through the cooked onion and garlic

• Bigger meal: stir chickpeas through at the end for protein

• Less heat: drop to 1 tsp of Chilli Chutney

• Air fryer: 12 minutes at 200°C, shaking halfway