Our Northern Indian Inspired Cauliflower

Our Northern Indian Inspired Cauliflower

Benarasi Cauliflower

Benarasi Cauliflower

The sauce from this recipe can be used for many other recipes. It is multi-layered and warm. Serve this dish over a brown rice such as basmati.

Ingredients

  • 1 large cauliflower
  • 5 tablespoons extra virgin olive oil
  • 1 1/2 cups coarsely chopped onions
  • 2 teaspoons ground coriander
  • 1/4 teaspoon ground tumeric
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 cups stewed tomatoes
  • 1/2 teaspoon cumin seeds
  • 2 level tablespoons caraway seeds
  • 1/4 teaspoon black peppercorns
  • 2 whole cloves
  • 2 tablespoons ground cardamom
  • 1 bay leaf

Instructions

  1. Preheat oven to 350 f.
  2. Separate cauliflower into small florets.
  3. Using a medium sized dutch oven, cast iron if you have it, place the caraway seeds in dry and heat to popping. (This releases the flavor of the caraway seeds)
  4. Then add the olive oil and saute the cauliflower until lightly browned.
  5. Remove from heat and set aside.
  6. Puree the onions, salt, coriander, tumeric, cayenne,stewed tomatoes, cumin, peppercorns, cloves, cardamom and bay leaf in a blender.
  7. Stir the puree into the dutch oven and return the heat to medium low and cook, partially covered for about ten minutes or until the sauce thickens. Stir frequently.
  8. Remove from heat.
  9. Cover and bake in pre-heated oven for 15 minutes if you want crunchy cauliflower, 30 minutes if you prefer tender cauliflower.
http://pondermountain.com/2013/02/18/our-northern-indian-inspired-cauliflower/

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