Indian cauliflower
Indian cauliflower recipe in the vegetarian category
Recipe ingredients:
- 1 tablespoon olive oil
- 2 teaspoons ground coriander
- 1 tablespoon cumin seed
- 3/4 teaspoon ground fenugreek seed
- 2 medium onions, diced
- 6 cups cauliflower florets, from one large head of cauliflower, do not cut the florets, instead try to separate them with your fingers so they are about 2 inch cubes
- 3 medium fresh tomatoes
- 1 teaspoon sea salt
Recipe method:
- Heat large skillet on medium to medium-high heat and add oil.
- Add spices and cook until fragrant.
- Add onion and saute for about 3 minutes.
- Then reduce heat and continue to saute until the onions are very brown, about 10 more minutes.
- Reduce heat more if the onions start to stick or the bottom of the pan starts to brown too much.
- Add cauliflower and mix so the onions get tossed around with the cauliflower.
- Cook for about 10 minutes without a lid, stiring occasionally, so the cauliflower gets little small light brown areas.
- Cut the fresh tomatoes in half, and with a shredder where the cut side of the tomato is down, shred the flesh of the tomatoes into the pan.
- After shredding the flesh in, you should just be left with the skin which you can discard. Do this for all the fresh tomato halves.
- Add the salt and mix the tomato flesh in with the onions and cauliflower.
- Cover pan, and cook for about 20 minutes until the cauliflower is tender and the sauce thickens a little.
- Spoon some of the tomato onion sauce on a plate, add cauliflower, and serve.
- Variation: Use canned tomato sauce instead of fresh tomato puree to make the preparation faster.
Tags: indian, cauliflower, recipe, vegetarian, recipes, cooking