With your pasty, lumpy motionless moonface. You don't sway your leaves in the vegepatch or even attract the caterpillars. Such is the sad miserable fate of your rotund little self.
Does anyone get passionate about your ho-hum beige-ness?
You need some serious jazzing up that only a little bengali spice and a frypan can do. I apologise for the blistering baptism of oil you are about to endure. Nevermind the food processor. Eeek.
I quite like you in a salad, raw and unsullied, but it's cool outside and I need some naughty in my life. Somehow I see that your bumpy, lumpy self still manages to show it's head even with all my chopping and changing.
I remember how my granny boiled you into submission served with corned beef and (I think) PVA glue. Urgh. You tasted like an old musty Tshirt that was left in the rain. I shan't be sayin' "Don't go changin."
You need some serious wrangling.
½ head cauliflower
½ cup caramelised onions
handful of spinach
1 clove garlic and a little knob of ginger (2cm) grated
1 tablespoon Panch Phoron (bengali spice mix) toasted
1 cup rye bread crumbs (you can use ordinary crumbs)
3 heaped T yogurt
salt and pepper
Grab a food processor and blitz your cauliflower into a chunky crumb.
Add the rest of the ingredients and mix well. Season generously with salt and pepper.
Heat a frypan on medium heat with a little oil (I use rice bran)
Fry on both sides until toasty and crunchy. Serve with Spinach leaves, mango chutney and minted yogurt.