Another beautifully tasty and easy-to-make recipe from retreat chef Jo Dombernowsky. If you would like the opportunity to cook alongside Jo, to learn more about nutrition, or to do a detox with her, she’ll be running a number of special retreat weeks this year, including a Yoga, Ayurveda and Yogic Cooking Retreat in June and a Yoga, Cooking & Nutrition Retreat in September and November.
Ingredients
6 tbsp ghee or olive oil
1 onion, chopped
1 medium sized cauliflower, cut into small florettes
2 heaped tsp curry
1 heaped tsp tumeric
1 tsp mustard seeds
1 tsp natural sea salt
Method
In a dry pan on a medium heat toast the mustard seeds until they start popping. Set aside.
Fry the onion in 3 tsp of ghee or olive oil on a low heat until translucent.
Add curry, tumeric and mustard seeds, stir and cook for a minute. Turn off the heat and set aside.
Steam the cauliflower. Be careful not to overcook it.
Put the pan with the mix on a low heat, mix in the cauliflower and another 3 tbsp of olive oil or ghee. Stir until the cauliflower is coated with the mix.
Add salt and mix well
(serves 4)
About the author |
 Jo Dombernowsky is the resident chef and nutrition advisor at Azul Yoga & Pilates Retreat. She runs nutrition workshops, detox retreats and special nutrition holidays and is the author of the highly acclaimed cookbook ‘Truly healthy, truly delicious’. Jo is also an inspirational Pilates teacher and her all-round healthy approach to life is clear to see! Jo has her own food blog where she posts her delicious recipes, keeping you up to date on all the wonderful new food coming out of the Azul kitchen. |