Cauliflower Memory of India
Once you have the cut veg ready and all the spices in a soldier-ready row, this dish comes together very quickly. Yum.
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- 1/4 cup peanut oil (could use good tasting olive oil)
- 1 head cauliflower, trimmed and broken into florets
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 tablespoon fresh lemon juice
- skimpy pinch onion powder
- skimpy pinch garlic powder
- 1/2 teaspoon whole cumin seeds
- 1-inch piece fresh ginger, peeled and coarsely shredded
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon finely chopped fresh hot green chile (could use any heat)
- Heat the oil in a sauté pan over a medium flame.
- Scatter cauliflower florets evenly in the oil and fry till color starts to change, about six minutes. Remove with a slotted spoon to a paper towel lined platter to drain.
- Pour in to a festive bowl and sprinkle the salt, turmeric, cayenne, coriander over the florets. Squeeze the lemon juice over all and toss to cover evenly.
- Remove all but one tablespoon of the oil from the pan and set it over medium heat.
- Sprinkle the onion and garlic powder and stir a couple of times.
- Add the cumin sees and stir a half dozen times.
- Add the ginger bits and let sizzle for 30 seconds.
- Add the cauliflower and toss gently to mix it all together.
- Sling two palms of water over the veg, stir and turn the heat down to low-low.
- When the cauliflower is soft, but not yet mushy, return to bowl and toss in the cilantro and pepper. Serve warm.
- Makes six souls want to travel.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/