Tomato Curry Cauliflower

If you wish to save time, you can skip sautéing the cauliflower, although it does add a great extra layer of flavor.

INGREDIENTS:

1 pound tomatoes, peeled, seeded over a sieve and bowl (save the liquid, discard the seeds) and cut into medium dice

1 medium tomato, seeded and cut into ¼ inch dice

1 head cauliflower, florets only, cut into 1 inch bits (reserve the center stalk for something else, like quickles)

1 medium yellow or white onion, cut into medium dice

2 cloves garlic, minced

2-4 slices peeled ginger, 1/2 x 3/8 inch

½ teaspoon coriander seed, powdered

½ tablespoon, or as needed, “sweet” tasting mild garam masala (curry powder)

4-8 ounces coconut milk, as needed (this will depend on how big the head of cauliflower is)

Grapeseed, avocado, or sunflower oil as needed

Salt and pepper to taste

1 heaping ½-cup cilantro leaves

Raw or toasted cashews if you wish, around ¼ cup

METHOD:

Heat a 10-inch sauteuse or chef’s pan over medium-high heat and get pan very hot. Film pan generously with oil. While oil heats, put cauliflower into a bowl and scatter with some garam masala. When oil starts to show wisps of steam rising up, add curry powder to pan. Season cauliflower with salt and pepper. Carefully add cauliflower to hot oil and cook just long enough to brown the outsides of the florets and soften them a little. Remove from the oil and set aside on paper towels to drain.

Make sure there is still oil in the pan and add the rest of the garam masala and the ground coriander. Stir a few seconds until aromatic. Add the onions and toss to coat well with the aromatics.

Cook a couple minutes until the onions start to soften up. When onions are translucent, add the garlic and ginger and toss to combine. When they are aromatic, add the reserved tomato liquid and add the peeled diced tomatoes. Season with salt and pepper. Stir with a wooden spoon, tossing and stirring to break up the tomatoes. When the tomatoes are cooked through, breaking down, and starting to lose liquid, add the smaller amount of coconut milk, and stir. Continue stirring to break down the tomatoes and integrate with the coconut milk. Looking at the pile of cauliflower decide if you have enough liquid to cover the cauliflower almost to the top. If not, add more coconut milk and stir in. If there is enough, add the cauliflower and reduce heat to a very gentle simmer. Cook cauliflower just until the florets are tender and then use a slotted spoon to transfer to a bowl. Turn heat to high under the sauce and cook down until thickened enough to leave a trace on a spoon back when you run a finger through it. Taste sauce and adjust as needed. Remove from the heat, and stir in most of the cilantro. Add cauliflower and swirl around. Pour into a bowl or a serving platter and scatter with ¼ inch tomato dice. If you wish to add an extra dimension in the form of crunch, scatter raw or toasted cashew nuts over the dish. Scatter with the last of the cilantro. Serve hot.

Serves: 4

Source: Chef Andrew E Cohen