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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Indian flavors with an Italian twist Ingredients:
2 cups cauliflower florets that are blanched ( 5 min) |
1 cup cherry tomatoes |
1/2 cup sliced onion |
3 tsp corriander powder |
1 tsp cumin |
1 tsp chili powder |
1 tsp black mustard seed |
1/4 cup crumbled gorgonzola cheese |
2 tbs evoo |
2 tbs of green chili in oil |
2 tbs slivered almonds |
2 cloves garlic chopped |
Directions:
1. In a saute pan heat 2 TBS evoo and bring up to temp on a medium heat. Add onion and saute for 7 minutes stirring frequently.
2. Add the garlic and tomatoes and saute another 3-5 minutes.
3. Add the corriander,mustard seed,cumin,chili powder and stir until incorporated ( about a minute).
4. add the cauliflower and coat all the pieces by stirring frequently for 1 minute.
5. Transfer equall portions to ramekins, sprinkle almonds over the top followed by the gorgonzola.
6. Broil on high until cheese melts and browns ( about 3 minutes)
7. Spoon 1 TBS chilli over the top of both ramekins
8. Note: to make chilli oil simply put 4 serranos with seeds in a food processor and pulse. Add oil to cover and allow to sit in fridge in a container for 3 days.
9. For future reference: Dhana jeera powder= cumin and corriander mixed together usually at a 3-1 ratio or higher with corriander being first.
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