- 1 cauliflower, cut into florets, stems pieces roughly chopped
- 2 TBS olive oil
- 1 onion, chopped
- 8 quarter-size slices ginger, peeled
- 2 garlic cloves, peeled
- 2 Serrano peppers
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 1 cup water
- 1/4 tsp ground nutmeg
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- small handful of cilantro, chopped
Adapted from thisweekfordinner.com
Heat olive oil in large sauce pan until almost smoking, and saute the cauliflower florets until lightly browned. Remove to a bowl.
In a food processor, process the cauliflower stems, onion, ginger, garlic, and Serrano until finely chopped, almost a puree. Transfer to a bowl. Do the same with the tomatoes, transfer to separate bowl. Whisk yogurt, water and nutmeg together until smooth.
In the same pan you used to brown the cauliflower florets, cook the cauliflower stem/onion mixture until lightly browned, about 10 minutes. Stir regularly. Add in tomatoes puree and cook until most of the juice has evaporated, up to 10 minutes more. Add in coriander, cumin, garam masala, turmeric and salt and pepper, and bring to a simmer. Add in yogurt-water-nutmeg liquid with 1/2 the cilantro and bring back to a simmer, stirring constantly. Reduce heat to medium low, add the cauliflower florets, cover and simmer until the cauliflower is cooked to your liking (I kept it a little on the al dente side).
Finish the dish with remaining cilantro and another sprinkle of garam masala. Great over rice!