fall is finally here (after an inexistent, sneaky little summer), and i couldn’t be happier. the vibrant colors go straight to my heart. and whenever i find a chestnut (fake one, or whatever the inedible ones are called) on the streets i can’t help but pick it up. i’m keeping them everywhere – in pockets, handbags and on tiny cakestands on my desk and coffee table – as a talisman and a token of the best season (granted, right after christmas) there is. can not wait to wear plaid capes and xl scarves, junky knits, layers, coats, boots (with my fur soles carefully tucked into them) and tights (yes, even these). can’t wait for everything that life has in store, because, honestly, i’m just so grateful for all the beauty.
1 tsp. of each of the following spices: yellow mustard seeds, black mustard seeds, cumin seeds, ground cumin, fennel seeds, turmeric, ground coriander seeds
1 small green chile (medium heat), finely chopped
1 tbsp. fresh, ground ginger
3 limes, juice
1 handful fresh coriander leaves
blanch the cauliflower in salted water for about 3 minutes, then drain and chill under the running cold water. put aside. in the meantime, prepare the spice mix: heat the gee in a pan, then add all the spices and toast for 1 or 2 minutes until fragrant. add the lime juice, ginger and chile and let cool. toss the cauliflower with the spice dressing and let marinate for at least one hour. before serving, sprinkle with the coriander.
ideal as a snack (maybe with tiny skewers or toothpicks inserted to go with cocktail hour), a starter salad or as a (cold) side to other indian dishes like curries. or even for a bbq or picnic, come to think of it.