Are you one of those people that constantly ranks things, High Fidelity style? (If you have no idea what I’m talking about, read this then please watch the movie immediately).
I am. I could sit here right now and list off my top 5 vacation spots, races I’ve run, meals we ate while traveling in Asia, and outfits currently in my closet, but I’ll spare you. I could also tell you my top 5 vegetables to eat, and cauliflower would be nowhere near that list. But Mike loves it, particularly in Aloo Gobi, which I have to admit is pretty good (and it has potatoes, which are in my top 5). It’s another one of those Indian dishes that tastes more complicated than it actually is, and is such a beautiful yellow color that it makes up for the fact that cauliflower normally is, in my opinion, a blah, anemic-looking vegetable.
So regardless of your feelings on cauliflower, this is definitely worth a try.
(adapted from Manjula’s Kitchen)
3 cups of cut cauliflower (cut into small florets)
3 medium Yukon Gold potatoes (cubed into bite sized pieces)
1 tsp grated ginger
1 tbsp coriander powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cumin seeds
3 tablespoons water + additional water while cooking
3 tablespoons oil
2 bay leaves
1 teaspoon salt (to taste)
2 tablespoons of chopped cilantro
Combine the ginger, coriander, turmeric, cayenne, and cumin seeds in a small bowl and stir in 3 tbsp water.
Heat the oil in a dutch oven until hot, then add the paste and cook, stirring, for about 2 minutes (it may splatter – be careful!)
Add the bay leaves, cauliflower, and potatoes, and stir well. Add 1/4 cup water and the salt, turn the heat down to medium-low, and cook, stirring every few minutes, until the potatoes are tender, 15-20 minutes. If things start sticking or beginning to burn on the bottom of the pan, add a little water and keep stirring.
When the vegetables are tender, taste and add salt if necessary, then garnish with chopped cilantro to serve.