•  2 tablespoons butter or margarine
  •  2 tablespoons salad oil
  •  5 cloves of garlic
  •  1 head cauliflower, broken into florets
  •  1 teaspoon salt
  •  5 cm (2 in) ginger peeled
  •  Chopped chives for garnish
  • salt
  1. The florets should be separated and  steamed the day before preparation. This allows for just the right consistency of the cauliflower for processing.
  2. Make a ground paste of the garlic and ginger
  3. Melt the butter and salad oil in a medium-size skillet.
  4. Mix in the garlic  ginger paste , sautee the florets for 3 minutes, stirring gently.
  5. Season with salt.
  6. Put the cauliflower into a serving bowl, garnish it with chopped chives.
The spices used could be any of a number singly or combination. A very popular alternative is mustard seed in mustard oil with chives.