Saturday, October 13, 2007

Gingered Cauliflower

One of the CC's favorite "home" recipes. Particularly good when served with parathas.


1 large cauliflower (cut into florets)
5-6" ginger
4-5 Thai green chillies (substitute with serranos.)
1 tbsp roasted cumin (ground into a powder)
1 tsp red chilli powder
1 tbsp garam masala
salt to taste


Grind the ginger and green chillies into a paste. (This is where food processors rock! Just try and use the minimum amount of water to get a paste with some texture.)

Fry some oil. Fry the ginger paste. Toss in the spices, and the cauliflower. Sautée for a while. Add some water, and let it cook until done.

Sometimes the CC adds fresh beans.

Oddly enough, this is one of the few cauliflower recipes that does not work with broccoli.

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