This is based on a traditional Indian recipe, but I have simplified it a fair bit. One thing that is different is the addition of garlic, which I have found is usually not used in Hindi cooking. This dish is good as is, but can also have garbanzo beans added to it to make it more substantial. The optional garnish of fried shallots is not necessary but does taste great.
INGREDIENTS:
1 medium or 2 small cauliflowers, trimmed and broken into florets 1 medium onion, peeled and cut into medium dice 2 tomatoes, peeled and seeded, diced fine 1 tablespoon of garam masala (“curry” powder) 1 inch of ginger, peeled and grated finely 1-2 cloves garlic, minced OPTIONAL-¼ teaspoon cayenne, if you like it spicy Grapeseed oil (or other neutral flavored oil) as needed Salt and pepper to taste OPTIONAL- 2 shallots, sliced into 1/8th inch rings and separated
METHOD:
In a 10 inch sauteuse (straight-sided pan) that has a lid, heat just enough oil to coat the bottom of the pan until hot. Add a pinch of garam masala and stir until fragrant. Add the florets and toss to coat with oil and spices. Sauté, tossing occasionally, until florets are spotted and browning. Remove florets from pan and reserve.
Add more oil to the pan and get it hot, and then add ½ the garam masala and stir it in. Add the onions and cook until soft. Add garlic and cook until fragrant and softened. If you like some heat, add the cayenne now, stirring it in to spread it out. Allow the cayenne to get fragrant. Squeeze the ginger over the pan, extracting the juice, then discard the pulp. Add the tomatoes and toss to mix. Sauté one minute, stirring to break them down. Season with salt and pepper. Add the cauliflower, sprinkle with the remaining garam masala, and toss to mix in. Reduce heat to very low, cover, and gently without stirring.
Check after 10 minutes. Cook until the cauliflower is tender-it should be easily pierced by a sharp knife, but not mushy or crumbling.
Once the cauliflower is tender, the dish is ready to be served. If there is a lot of tomato or it is very thin, remove the florets to a serving dish and turn up the heat, and reduce the tomato to a thicker consistency, or even to a syrup. Pour over the florets.
If you wish to use the shallots garnish; while the cauliflower is cooking, heat ¼-½ inch of oil in a very small pot over medium heat. When the oil surface starts to shiver, add the shallots carefully. Cook, stirring a bit, until the shallots are no longer sizzling/bubbling and they are golden. Remove from the oil, drain, and place on paper bags or paper towelling to dry. The shallots will firm up and get crisp as they cool a bit. Salt lightly and store airtight if you intend to do these early in the day. Use these to top the cauliflower dish before service.
Chef’s Tips and Notes:
If you like this dish spicy, you can add more cayenne, or mince some chilies and add them with the onions. For a more substantial dish, you can add garbanzo beans. Use 1 can of low sodium garbanzo beans, and rinse them very well. Add them after the onions have cooked down, before the tomatoes. Taste one before cooking, and decide if they are very tender-some are much more so than others. If the beans seem like they are in need of some further cooking, add a couple ounces of water to the pan and cover, cooking the beans until they are softer. Be sure to monitor the liquid in the pan so nothing scorches. Once the beans are tender, proceed with cooking the dish as above.
Serves: 4
Source: Chef Andrew E Cohen
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