Braised Cauliflower with Indian Spices
Preparation Time: 10 minutes
1 head cauliflower
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.
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