While it’s maybe not a good idea to inhale an entire pot of cauliflower, it’s a lot easier than I thought. Sometimes all you want is a salty, tender plate of cauliflower on rice. Or maybe that’s just me…
This is a pretty easy recipe as far as Indian spicing goes, but the fennel and fresh ginger just jump out at you, and the garam masala adds a lot of depth at the end. A garlic-ginger paste and a tomato make it sauce-y and a little creamy, and some fresh cilantro to garnish add the requisite bitter green.
Cauliflower with Ginger and Cumin, adapted from “My Indian Kitchen” by Hari Nayak
1 clove garlic
1/2″ piece of fresh ginger, peeled
2 tsp water
2 tbsp oil
1 tbsp whole cumin seeds
2 tsp whole fennel seeds
1 large onion, finely diced
1 tsp ground turmeric
2 tsp cayenne
2 tsp ground coriander (you don’t even need to toast it first and then grind it first! Weird but time-saving!)
1 cup water
1 tomato, chopped in about 1/2″ cubes
3/4 tsp salt
1 head cauliflower, cut into florets, stem bottom trimmed and remaining steams cut into piece about the size of the florets. I like the florets extra small so that each bite holds more of the sauce, but just make sure the pieces are around the same size so they cook evenly.
2 tsp garam masala (recipe below. Much better than store-bought)
2″ piece of fresh ginger, peeled and cut into thin strips
1/2 cup cilantro leaves for garnish (optional. Parsley is also fine)
Directions:
Make the garam masala in advance. Blend the garlic clove and the half-inch piece of fresh ginger with the 2 tsp of water in a blender. Transfer to bowl.
Chop the cauliflower, tomato, and remaining ginger, and measure all the spices. This recipe goes quickly once the heat is on.
Heat the oil over medium heat and when hot add the cumin and fennel seeds for 30 seconds. Add the onion and stir for 1 minute. Add the ginger-garlic paste you just blended, as well as the turmeric, cayenne, coriander, 1/2 cup of the water, the tomato, and the salt. Cook one minute.
Add the cauliflower for one minute, then add the rest of the water. Stir, cover, reduce the heat to medium-low, and let the cauliflower cook for about 10 minutes. Stir occasionally. Add 2 tsp of the garam masala as well as the ginger slices and half the cilantro leaves. Stir for 1 minute more, then transfer to a serving dish and garnish with remaining cilantro leaves. Serve with rice or naan.
Garam Masala
2 tbsp whole coriander seeds
2 tbsp whole cumin seeds
1 tbsp whole black peppercorns
1 one-inch cinnamon stick
10 green cardamom cloves
1 tsp whole cloves
1 tsp whole fennel seeds
5 bay leaves
Place spices in dry skillet and roast over medium heat for 2 minutes, or until aromatic. Remove spices to a bowl and let cool. When cool, grind spices in a spice grinder, a coffee grinder, a mortar and pestle, or in a plastic bag with a heavy saucepan or mallet (remove air from bag and hold end closed). Necessity is, after all, the mother of invention. Store in an airtight container for up to 6 weeks.
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