Indian Cauliflower Food

INDIAN SPICED CAULIFLOWER

Steps:

• Peel and chop Onion finely.
• Peel and chop Shallot finely.
• Dice Celery stalks.
• Place Shallot and onion and celery aside.
• Crush Garlic with large flat knife to remove skin.
• Finely dice Garlic.
• Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
• Finely dice Tumeric.
• Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
• Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
• In the meantime, heat Ghee in frying pan.
• When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
• When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
• Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
• When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
• Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
• Serve hot.

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

INDIAN CAULIFLOWER

Steps:

• put oil in wok and set over medium high heat. when it's hot, add cumin and mustard seeds. as soon as mustard seeds begin to pop, add garlic, ginger, cauliflower, and green chiles all at the same time. stir and fry for 5-7 minutes or until cauliflower has turned somewhat brown.
• now add salt, pepper, garam masala, and cayenne and give florets a good toss.
• put in 1/4 c water and cover the wok immediately. cook for 2 more minutes.

INDIAN-STYLE CAULIFLOWER

Steps:

• In a 10-inch nonstick skillet, combine the onion, stock, chutney, mustard, basil, ginger, cumin, salt, cinnamon, and curry powder.
• Bring to a simmer and cook, covered for 6 minutes.
• Add the cauliflower and cook, covered, for 5 minutes over moderately low heat.
• Add the peas, cover and cook 4-5 minutes more or until the cauliflower is crisp-tender.
• Stir in the cornstarch mixture, vinegar, and red pepper sauce.
• Cook for 1 minute or until the sauce has thickened.
• Serve hot or at room temperature.
• For Vegetarian use the vegetable stock.

INDIAN ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees. Drizzle 1 tablespoon of the oil onto a baking sheet. Sprinkle on the turmeric. Spread the cauliflower on the pan in one layer. Drizzle with the remaining oil. Add the salt and several grinds of pepper. Mix with your hands to coat the florets.
• Roast for 20 minutes. Stir the cauliflower, roast 5 minutes and stir again. Continue roasting until the cauliflower is almost soft and some tips are dark brown, about 5 minutes longer. Cool the cauliflower on the pan. Serve warm or at room temperature.

INDIAN CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
• Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
• Bake the cauliflower for 30 minutes.
• While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
• Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.