Cauliflower has become a staple in the house and is an ingredient in a variety of dishes spanning cuisines. I used riced cauliflower as a substitute for rice which has been a phenomenal adjustment of carbs in our diet.
When you combine cauliflower with a nice tomato curry you just can’t go wrong. My local Traders Joes store has made it even easier for me by selling already riced cauliflower which saves me a ton of time and the mess on my counter with grains of the vegetable flying around 🙂
This is really easy to make and just perfect for a cold winter day. Serve with some flatbread or rice with a side of pickles.
If you love cauliflower do check out my other recipes:
Kashmiri cuisine traces back to centuries of tradition, spices and methods of cooking. While predominantly a meat centric cuisine, the vegetarian dishes hold their own and are unparalleled. History has documented well known saints of Kashmir to have been vegetarian for spiritual reasons.
The cuisine has evolved over the centuries absorbing influences from settlements and migrations. The flavors and spices of Kashmiri cuisine include dry ginger, fennel, cloves, cinnamon and saffron to name a few.
This particular dish is my version, not very common but most people are familiar with Kashmiri Dum Aloo ( potatoes). “Dum” is a technique that is essentially slow sealed cooking. The cooking vessels can be sealed by using a flour dough between the pot and the lid and placed on hot coals which are also added on the top on the lid. Of course this can also be accomplished in the oven ( just giving you alternatives in case you want to make this while camping :)). I used a even simpler route and used a heavy cast iron pot with strong sealed lid and used low heat on my stove.
A little about the spices I have used.
Cloves: Dried flower buds that contain antiseptic properties and help in preserving food
Fennel Powder: Ground fennel commonly used to flavor sauces and stocks
Dry Ginger Powder: Fresh ginger is dried and then ground and has a distinct flavor aside from its healing properties
Garam Masala: A mix of dry roasted spices that varies from household to household
Asafoetida: a spice derived from the plant Ferula assa-foetida – a very distinct flavor and a pinch is all you need.
Turmeric powder: Dried and ground root like ginger. Add the beautiful orange color.
What a great addition to the vegetarian thanksgiving dinner… I was excited to see this recipe of a savory cauliflower cake when Johanne Lamarche of French Gardener Dishes posted it. Johanne in turn got the inspiration for this cake came from a recipe of Yotam Ottolenghi.
It’s wonderful how recipes transform as different people perceive them from their palates and senses. So my recipes is just another take at the cauliflower cake. I was looking for something to add to my vegetarian dishes for thanksgiving while the rest of the family enjoyed the turkey. I added some cumin and garlic to the dish along with lots of sage that I had fresh from my herb garden.
In the wake of such disturbing news around the world I was looking for ways to calm the spirit and indulge in simplicity. Yes, simplicity is an indulgence these day with the hectic world we live in.
Fall continues to soothe this part of the world and the recipes have taken the hues of rust and gold. I find peace in nature, inmy abundant curry leaf plant and the magical herbs and vegetables still flourishing in my garden.
In the market I found a ready good head of cauliflower and some beautiful potatoes which are the crown of this simple dish.
Aloo Gobi (Potatoes and Cauliflower) is a staple in many households around India…accompanied with rice or chapati (bread).With fragrant spices, fresh ginger, cilantro and garden chilis, it settles your heart and soul. The twist here is that I have served it with Quinoa to make is a little healthier.
Here is what you need:
Quinoa – 1 cup (thoroughly washed)
1/2 head of Cauliflower cut in chucks
2 potatoes peeled and cubed
1 or 2 green chilis chopped
1 red onion – slices
2 inch ginger chopped or julienned finely
Curry leaves – a handful
1/2 tsp cumin seeds
1/2 tsp nigella (caraway) seeds
1/2 fennels seed
1 tsp turmeric powder
1/tsp cayenne powder
1 tbsp olive oil
1/2 cup water
Salt to taste
1/2 of lemon
Cilantro or parsley
Putting it together
I cooked the Quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.
Par boil the potatoes – I put them in water and in the microwave for 10 mins
In a wok, add olive oil and the seeds
Sauté for a minute until they pop
Add curry leaves for a minutes
Add onions and ginger and sauce for 4- 5 minutes
Add the Cauliflower and fry until mixed
Add turmeric, cayenne, salt and let everything mix together for a couple of mix.
Add the par boiled potatoes and water.
Cover and simmer until vegetables are cooked but still firm.
A roasted vegetable dish that has amazing flavors and so very easy to make. A versatile dish that can accompany many cuisines and is guaranteed to be a favorite. I served it for a wonderful family brunch this weekend.
Really this dish is so simple that there is not much of a recipe to write down.
Here is what you need:
1 head of cauliflower, cut up in chunks in a way you like.
2 inch fresh ginger – julienned in strip
A pice mix of cumin pwd, coriander pwd, red chilli pwd, turmeric pwd – 1 tsp each
1 tbsp olive oil
A handful of Cilantro – chopped
Mix the spices and salt in the olive oil and marinade the cauliflower while the oven is heating to 450 degrees F.
Spread the vegetable in a pan and roast for 15 mins until it turns brown on the edges.
Remove and garnish with ginger, cilantro and lemon juice.
This is a sure simple vegetarian winner. The key is grating or chopping the cauliflower into a fine mush so it all cooks quick and evenly. Ginger is also the highlight of this dish ( no garlic has been used). Use a good 2 inch piece on ginger sliced and then chopped.
So to get the veggies together you would need:
half head of grated/chopped cauliflower
1 red pepper chopped fine
2 cups shelled peas
1/2 onion chopped
1 tomato chopped
2 greed chilies chopped
2 inch ginger chopped
cilantro and lemon for the final effect.
For the spices you need:
1/2 tsp cumin seeds
1/2 tsp onion seeds
1 tsp turmeric
1 tsp dry ground coriander
1/2 tsp cayenne ( or omit)
In a wok, use vegetable oil and fry the cumin and onion seeds until they pop. Add onions and chopped green chilies. In a minute add the ginger. Fry for 2 mins and add the cauliflower and fry for a few mins, add the peppers and keep frying. At this point you can add all the spices. After a few mins add the tomatoes and peas. Cook until everything is tender and spices have blended.
Top with cilantro and lemon juice. Serve hot with roti ( i used whole wheat and spelt). You also see cheese in spinach in the photo ( i will post the recipe)
A easy oil free curry recipe is possible. The richness of the cashews is what elevates the taste and makes it rich and creamy. Quick and simple enough to be made on weekdays. I actually make the curry paste in a large batch and use it over the week with different vegetables and cheese (paneer) dishes. In this recipe I have used cauliflower, peas and mushrooms. Served with home made Naan (made with wheat, spelt and rye) but it will be equally delicious with rice and a side of pickles.
For the curry, blend together:
1/2 cup of soaked cashews
1 small red onion
5-6 cloves of garlic
1 inch of ginger
1 tsp coriander pwd, 1 tsp cumin, 1 tsp tumeric, 1/2 tsp garam masala, 1 whole green chili, 1/2 tsp chili pwd, salt to taste
1/2 cup Kefir ( or yoghurt, i used kefir to give it a tangy taste)
1/2 cup water( if needed)
Pour the paste in a heavy bottomed pan and let it cook until it thicken probably about 15 minutes, stir occasionally
Add chopped cauliflower, peas and chopped mushrooms ( all organic). Cook on medium heat until the veggies are cooked and the curry has come together. Squeeze half a lime and top with fresh cilantro before serving.