Braised Cauliflower With Indian Spices
Preparation Time: 10 minutes
Cooking Time: 25 minutes
1 head cauliflower
1/4 cup ghee or vegetable oil
2 tsp. coriander seeds
2 chilies, seeded and minced
1 small onion, chopped
1 Tbsp. fresh ginger, grated
1/2 tsp. turmeric
1/2 tsp. cumin
3 medium tomatoes, seeded and chopped
Juice of 1 lemon
3 Tbsp. fresh cilantro, chopped
Sea salt and fresh ground pepper to taste
Remove leaves and core of cauliflower; chop florets into 2-inch pieces. Heat ghee or oil in wok over medium heat and toss in the coriander seeds. Stir the seeds in the hot ghee until you smell their fragrance and notice them browning very slightly, about 2 minutes. Stir in the chiles, onion, ginger, cumin and turmeric and cook the mixture, stirring from time to time, until the onion starts to turn translucent, about 5 minutes. Add the cauliflower and tomatoes, stir everything around so the cauliflower is well coated with the spice mixture, and cover the wok. Braise over medium-low heat for 20 minutes, or until the cauliflower Is tender but not falling apart. Check inside the pan from time to time to make sure the mixture is not running dry-if so, add a little water.
Sprinkle with lemon juice, cilantro, sea salt and pepper and serve immediately.
Source: Peterson, Vegetables.