AUTHOR’S NOTES
Whole Cauliflower stuffed with spices and steamed.
INGREDIENTS (SERVES 5-6)
2-3 small heads of cauliflower whole
2 red onions diced
6 cloves of garlic
2 inches of ginger grated or minced
Oil 4- 5 tablespoons
1 Bay leaf
1 teaspoon of turmeric
2 teaspoons of coriander powder
1 teaspoon of chilli powder
Salt to taste
5 tomatoes pureed
2 teaspoons of garam masala
1/2 cup of water
Cilantro to garnish
DIRECTIONS
Brush some oil on the cauliflower.
Bake in a 350-degree oven for 10-12 minutes or until soft.
While it is baking, heat a deep pot with oil to coat.
Add a bay leaf and saute.
Add the diced onions, and saute till soft or translucent.
Add ginger and garlic and saute till browned -8-10 minutes.
Add all the spices except the garam masala.
Add the tomato puree and saute for 10-12 minutes, till tomatoes are mixed in.
Add the garam masala.
Insert half the mixture into cauliflower florets.
In the remaining half, spice mixture add 1/2 a cup of water to make it saucy.
Put the cauliflower face down into the spice mixture in the pot.
Cover and steam for 10-12 minutes.
Arrange the cooked cauliflower on a platter and pour the sauce to cover.
Garnish with cilantro and serve hot with roti or nan.