What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

July 13, 2010

A Passage to India – Part 2: Indian Cauliflower

Filed under: Recipes,Vegetarian — Tags: , , , , , , , — admin @ 4:28 pm

Before this Indian Cauliflower came along, we’d eat our Spicy Lentil Dal with our Spicy Green Beans (recipe to follow soon).  It was a great meal, but the discovery of this sweet and flavorful cauliflower dish completes it perfectly, and now my husband won’t let me forego this dish on Indian Night, even if I’m feeling lazy.

You’ll need:

1 Large Head Cauliflower

1 Large or 2 Medium Sweet Onions (like Vidalia)

3 cloves Garlic

Pinch of Mustard Seed

Pinch of Cumin

1 tsp Powdered Ginger (or 2 tsp minced fresh)

1/2 tsp Turmeric

2 tsp Chili Powder

Vegetable Broth (Leftover from Spicy Lentil Dal recipe from yesterday)

Chopped Cilantro for garnish

To Make:

First, wash and cut the cauliflower into florets.  Set aside.

Measure the dried spices, except the Mustard Seed, into a small bowl.

Chop Garlic.

Cut off the stem end of the onions, and cut in half from root end to cut end.  Then, peel the papery skin off each half…

…and slice the length of each onion.

In a large skillet, heat 1 Tbsp Canola Oil.

Add a pinch of mustard seed. 

When seeds begin to pop, add the remaining spices, garlic and onion and stir.

Cook until onions begin to wilt, adding broth as necessary so they don’t burn, then add Cauliflower to pan, along with a bit more broth.

Stir until cauliflower is coated in spices.

Cover and cook over medium heat, stirring occasionally, until Cauliflower is tender.  Sprinkle with Cilantro before serving.

Enjoy! 

As for me, I’m off to make Zucchini Au Gratin for dinner again, as our garden overfloweth!

1 Comment

  1. […] Sprinkle with red pepper flakes (to taste), and stir fry for a few more minutes before serving beside your Spicy Lentil Dal and Indian Cauliflower.  […]

    Pingback by What Life Dishes Out » Blog Archive » A Passage To India – Part 3: Spicy Green Beans — July 14, 2010 @ 12:51 pm

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