Monday, February 3, 2014
Indian-style roasted cauliflower
Start with a head of cauliflower and cut it into small florets, discarding the stems and core (or, if you like, save them for a puree or soup or other later use). Put the florets in a bowl, flavor with salt, black pepper, ground cumin and Madras curry powder. Toss with a couple of tablespoons peanut oil and spread them on a greased baking sheet. Roast in a 450F oven for 20-30 minutes or until they are fully cooked and turning brown and crisp on the edges.
Meanwhile, slice a medium onion thin and mince a large clove of garlic (or several) and an inch-long chunk of peeled fresh ginger. Peel and chop a fresh tomato or prepare 1 cup chopped quality canned tomatoes with their juice.
Brown the onions very well in a large skillet over high heat, then reduce heat to medium-low, add the minced ginger and garlic and cook gently until aromatic. Stir in the chopped tomatoes and juice and simmer while the spiced cauliflower roasts. When the cauliflower is finished, stir it into the simmering onion-tomato sauce, warm together briefly and serve with steaming basmati rice.