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Northern Indian Style Cauliflower

Adapted from mangoes & curry leaves, by Naomi Duguid and Jeffrey Alford. Artisan, New York 2005

Serves five to six

1 large head cauliflower, leaves and core removed and cut into large florets
1/4 cup safflower or avocado oil
1 teaspoon cumin seeds
1 bay leaf
1 clove garlic, minced
1 quarter size slice fresh ginger, peeled and minced
1 medium onion, finely chopped
1 to 2 large tomatoes, peeled, seeded, and diced
Sea salt to taste
1 tablespoon coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne or more to taste
Optional: green hot chiles, stems removed and slit lengthwise
1 cup water
6 cups steamed basmati rice for serving
Handful of parsley leaves chopped for garnish

To prepare:

Preheat the oven to 350 degrees F. Wash cauliflower and drain well, pat dry with paper towels. In a large heavy casserole with a tight fitting lid over moderate high heat, coat the bottom with oil. Working in batches, sauté cauliflower on all sides, turning often until they are all brown, about eight to ten minutes. Transfer cauliflower and set aside.

Reduce the heat to medium; add cumin seeds, bay leaf, garlic, ginger and sauté until aromatic. Add onions and cook until they are soft and translucent with a bit of brown on the edges, about eight minutes. Add tomatoes, salt, pepper, coriander, garam masala, cayenne and turmeric, stirring well to blend. Cook, stirring until there’s sheen on top of the seasonings. Add chiles and cook until they shine. Add water, stir well, bring to a boil, and cook until it becomes a wet thick paste. Add cauliflower and toss gently to coat it. Taste and adjust the seasonings. Cover and seal the lid with aluminum foil, and bake for twenty minutes. Spoon cauliflower over steamed basmati rice and garnish with parsley.

Related Recipes

Fresh Sliced Cauliflower Salad
Creamy Cauliflower Soup