Sambal Kol Kembang

This Indonesian spiced cauliflower dish can be served as an accompaniment to meat dishes, or as a vegetarian dish in its own right. I have amended it to suit the Slimming World plan by substituting coconut yogurt for the coconut cream and sweetener for the sugar. 

 

Serves 4

½ syn for the entire dish

1 cauliflower

1 onion, chopped

2 cloves garlic, crushed

1 fresh red chilli, seeded

½ tsp ground turmeric

1 tub Müllerlight coconut and vanilla yogurt

1 tsp sweetener

1 tsp tamarind powder

Trim the stalk from the cauliflower and break into tiny florets. Cook in plenty of salted water for a few minutes until tender. Grind the onion, garlic, chilli and turmeric together in a food processor to form a smooth paste. Stir in yogurt, sweetener, salt and tamarind powder. Add the cauliflower and gently heat in a saucepan without boiling.