Adventures

Aug 27, 2007

Cumin Cauliflower


INDIAN SUMMER

Indian food is one of my all time favorite cuisines. It doesn’t have to be complicated, even if the ingredient list looks long. This is a simple cauliflower dish that can be served with rice, naan, pita, as a side dish for a meat curry with some cool, plain 
yogurt. I found a wok worked best because a head of cauliflower is alot. The depth of a wok allowed me to toss things without cauliflower flying from the pan. Serves at least 4.

2 teaspoons cumin seed
2 tablespoons oil of your choice
1 large onion, chopped
10 whole cloves
3/4 teaspoon ground turmeric
1 teaspoon corriander seed, freshly ground
1 teaspoon fenugreek seed, freshly ground
1 jalapeño pepper, seeded, de-veined, chopped
salt to taste
1 cauliflower (about 1 pound), in 1-inch florets. Don't forget to use the stalks!!! ½ cup chopped cilantro

In frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds sizzle for 30 to 45 seconds, reduce heat to medium and add onions and cloves. Sauté for 8 to 10 minutes or until onions begin to brown. Add turmeric, jalapeño, ground corriander, ground fenugreek, and salt and sauté for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, add about 1/2 cup water, cover and cook until cauliflower is cooked but still firm and not too soft. Add cilantro and toss to combine. Serve right Away. The tumeric makes verything a wonderful golden color. 


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