Cauliflower Masala

Recipe Photo: Cauliflower Masala
Author
Katie Kambridge
Source of Recipe
http://www.growcookeat.com
Recipe Description

My style of entertaining has decidedly mellowed over the years. Gone are the days of plated 3-course dinners and a la minute cooking. Now I serve (heavy) hors d’oeuvres followed by a family-style main meal, and everything is cooked in advanced. I’d rather sacrifice a little refinement in favor of enjoying my company.

Not feeling very creative, I decided on Tandoori Lamb. I like it because it’s easy to prepare, but still has a complex flavor that always impresses. Though I’ve made this dish many times for many occasions, no one in this group had had it before. 

To shake it up a little, I served it with Cauliflower Masala, another traditional Indian dish…Oddly, I had only prepared this recipe with broccoli, favoring the bright green color and flavor that seems better suited to a pan sauté/steam. Because steamed cauliflower had little appeal to me, I decided to roast the cauliflower separately – to achieve the wonderful, caramelized brown flavor, and then top it with the roasted spices and tomatoes of the more traditional recipe.

From the garden: the last tomatoes of the season, garlic, chilies, scallions

(adapted from Singapore Food )

 

Ingredients

1 head cauliflower, separated into florets

2 tbs. olive oil

1 tbs. butter or canola oil

½ tsp. brown mustard seed

½ tsp. cumin

pinch fenugreek

½ tsp. turmeric

3 slices fresh ginger, minced

2 cloves garlic, finely chopped

1 onion, diced

1 tomato, chopped

1 fresh green chili, sliced

Salt to taste

 

Preparation

1. Toss cauliflower florets and olive oil together. Season with salt. Lay cauliflower in a single layer on a baking sheet and roast in a 425F oven for 20 minutes, or until cauliflower is deeply browned on the underside.

2. Heat butter over medium heat in a medium skillet. Add onions, garlic and ginger and sauté for 5 minutes, or until soft. Add mustard seeds cumin, fenugreek and turmeric. Continue cooking for 1 minute until spices are aromatic. Remove from heat and add tomatoes and chilies.

3. When cauliflower is cooked, toss with tomatoes and spices.

 

Nutrition Information

 None Available.

 

Type of Cuisine