Home on my Range: Mughlai Cauliflower

Tuesday, April 14, 2020

Mughlai Cauliflower

Cauliflower is trendy today, though my penchant for this vegetable is positively ancient. Many moons ago in my Mum's Bombay kitchen, florets were carefully trimmed and dunked in hot water to get rid of worms and other bugs. This was before the prolific use of pesticides. Today's crown comes virtually pest and blemish free, a breeze to use.

I make cauliflower with North Indian accents. Florets are pan-roasted and partially cooked before they are folded into an onion, garlic, ginger and tomato pulp. Spices, salt and cream add flavor.
Top with fresh cilantro. Enjoy with rice or roti as aside.

MUGHLAI CAULIFLOWER
Serves 4-6
GF, WF, VG, EF

1 large head Cauliflower
2-3 tablespoons Canola Oil
1 large Onion
1 tablespoon Garlic Paste
1 tablespoon Ginger Paste
1 Tomato
1/4 teaspoon Turmeric
1/2 teaspoon Chile Powder
1/2 teaspoon Roasted Cumin Powder
1/2 teaspoon Garam Masala
3/4 teaspoon Kosher Salt
2-3 tablespoon heavy Cream
fresh Cilantro

Cut cauliflower into small florets.

Heat 1 tablespoon of canola oil in a nonstick saucepan. Nonstick is the best option as it allows the florets to brown without sticking to the pan.

Add half the florets and saute. Cover and cook on medium high heat till florets have browned and can be pierced easily with a knife. Use oil as required. Repeat with the rest of the florets.

Chop onion and tomato finely.

Add another tablespoon of oil to the same saucepan. Saute till onions are brown.

Add garlic and ginger pastes and stir for 10 seconds.

Add chopped tomato to onion and saute well till tomatoes are soft and pulpy for 4-5 minutes.

Drop shallow fried cauliflower into the saucepan.

Sprinkle turmeric, chile powder, cumin powder, garam masala and salt over florets.

Stir well so florets are coated with onions and masala. Cover pan and cook over medium heat for 10 minutes.

Uncover and add cream. Allow cream to thicken for a few minutes.