Lebanese Cauliflower Stew

I’m not sure the boy would be that happy if I said we were having cauliflower for dinner, though he usually perks up if I say we’re having Lebanese. So that’s what we’re having.

2 ½ tbsp. extra virgin olive oil

1 medium onion, finely chopped

350g lamb mince

3 cloves garlic, crushed

2 big tbsp. tomato puree

½ tsp cinnamon

¼ tsp pepper

1 ¼ tsp salt

1 cauliflower, cut into florets

2 carrots, sliced

2 handfuls coriander, roughly chopped

3tbsp lemon juice

The boy will be pleased that this cauliflower dish has more than half a pound of lamb in it. Sauté the onion, gently, until golden, and add the lamb and garlic. When the lamb is browned, stir in the tomato puree and pour in about 500ml water. Sprinkle over the cinnamon, pepper and salt.

Bring to the boil and then add the cauliflower and carrots. Lower the heat and cover, simmering for 30 minutes. 3 or 4 minutes before the end, add the coriander and then the lemon juice.

Serve with vermicelli rice and radishes. Ideally the boy will be making the vermicelli rice, while you’re making the cauliflower but he’s watching TV, so you’re making both. Give him a small knife and the radishes to top and tail.

Vermicelli Rice

1tbsp extra virgin olive oil

2 vermicelli nests broken into small pieces

200g basmati rice

1tsp rice

Actually the boy does want to help here. Breaking the vermicelli.Then it's back to you: Heat the oil and sauté the vermicelli until golden, but without burning. Add the rice and stir well and then add 450ml water. Season with the salt. Cook until the rice is done. The original recipe said 7 minutes, but it usually takes longer. Serve with the cauliflower and a dollop of yoghurt, if you have any. And the radishes which the boy has done beautifully.