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Cuppylicious!, Ethnic Foods, Indian, Side Dishes

Dinosaur Bones Curry Rice

Cauliflower Curry

Cauliflower Curry on rice

Total time:   Approximately 1.5 hours.

Adapted from 1,000 Indian Recipes by Neelam Batra.

1 large cauliflower, washed
3 Tbsp vegetable oil
~1 tsp salt
1 medium onion, coarsely chopped
8 quarter-size slices fresh, peeled ginger
2 tsp minced garlic
1 to 3 serrano peppers
2 large tomatoes, coarsely chopped
1/2 c plain yogurt, whisked until smooth
1 c water
1/4 tsp ground nutmeg
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala + 1/4 tsp for garnish
1/4 tsp ground turmeric
1/2 c finely chopped fresh cilantro

Peel away the leaves at the stem of the cauliflower. Wash the head of cauliflower and trim away any brown spots by scraping them off with your knife. Turn the cauliflower on its head and cut from the stalk to the florets in one big slice, creating two halves.

Remove the fibrous outer coating of the stalk, but keep the softer insides. In a food processor or blender, combine the soft stalk pieces, onion, ginger, garlic and serranos until mostly smooth. Set aside.

Puree tomatoes, set aside.

Chop remaining cauliflower into bite size florets. In a small, microwave safe container, toss florets with 1 Tbsp of oil and sprinkle lightly with 1/4 tsp of salt. Microwave on high 3 minutes. Transfer to a large frying pan or wok and cook over medium-low heat until pieces are mostly brown on all sides. Remove florets to a bowl, but keep the heat on.

Add remaining 2 Tbsp of oil to the pan. Add onion mix and cook over medium-high heat until mostly brown, stirring occasionally. Add tomatoes and cook 8-10 minutes, until most of the juice is absorbed and a nice oily sheen appears. Add seasonings and cook 1-2 minutes more.

Reduce heat to low. Slowly add water and yogurt, stirring constantly until well incorporated. Turn heat back up to medium, add cauliflower back into the pan, mix well and cover. Let simmer 20-30 minutes until cauliflower is tender.

Add cilantro and remaining garam masala just before serving.

In case you hadn’t guessed, cauliflower = dinosaur bones. I challenge you to come up with a more clever way to get a toddler to eat cauliflower.

I liked this a lot, but we decided it was just a lot of cauliflower for a main course. So I’ve relegated this to a side dish, and I probably won’t make it again unless I know I have company that’s either 1. mostly vegetarian and/or 2. loves cauliflower.

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