This delightful cauliflower recipe from the cookbook ‘Masala’ brings an explosive mix of flavors and spices, ideal as a standout side dish or a filling vegetarian main course. Anita Jaisinghani, a celebrated chef from Houston, presents a vibrant twist on the usual cauliflower, showcasing the richness of Indian culinary arts. Her cookbook, ‘Masala’, serves as an extensive guide on utilizing spices effectively. Black mustard seeds, red chili powder, and turmeric bestow a substantial flavor profile on the cauliflower, while a tomato and ginger base creates a delectable sauce. Try this dish alongside rice for a satisfying meal.
Ingredients:
– 1 medium cauliflower, with leaves
– ⅓ cup ghee or olive oil
– 1 teaspoon black mustard seeds
– 1 cup minced white onion
– 1 teaspoon minced garlic
– ½ teaspoon ground turmeric
– 1 ½ teaspoon sea salt
– 1 teaspoon red chili powder
– 1 cup canned crushed tomatoes
– 2 tablespoons grated fresh ginger (unpeeled)
– 1 teaspoon garam masala
– Chopped fresh cilantro leaves, for garnish
Instructions:
1. Cut the whole cauliflower, including the stem, into 2-inch florets and pieces. Very finely chop the green leaves and stems, setting them aside. Discard only the cauliflower core.
2. Heat ghee in a shallow sauté pan over high heat. Carefully add the mustard seeds, allowing them to pop. Add onions and chopped cauliflower greens, then reduce heat to medium-high. Cook, stirring often, until onions are translucent or lightly browned, about 8 to 10 minutes.
3. Mix in garlic, cauliflower florets, turmeric, and salt. Cook on high, stirring occasionally, until the cauliflower starts to sweat and color, around 7 to 8 minutes.
4. Stir in chili powder, crushed tomatoes, and ginger, bringing it to a simmer on medium-high heat. Reduce heat to low, cover, and let cook until the cauliflower is tender, about 5 to 7 minutes.
5. Sprinkle garam masala on top, turn off heat, and let the dish rest uncovered for 10 minutes before gently mixing in cilantro and serving.
