Cauliflower Crown With Spiced Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From a cookbook loaned to me by a friend, apparently derived from the cooking of the Hare Krishna, vegetarian Indian food. Not yet tried. Ingredients:
3 lbs cauliflower (or 2 small heads) |
1 1/4 lbs medium tomatoes, peeled and quartered |
1/4 cup plus 2 tbsp. water |
1 bay leaf |
6 -8 peppercorns |
1/2 teaspoon ground cumin |
1 teaspoon ground coriander |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground fennel |
1/4 teaspoon dry mustard |
1/4 teaspoon turmeric |
1/2 teaspoon salt |
1/2 teaspoon brown sugar |
1/2 cup plain yogurt |
2 tablespoons slivered toasted almonds or 2 tablespoons pistachios |
Directions:
1. Trim the base and outer leaves of the cauliflower. Hollow out the stem about 1.25 inches. Immerse the cauliflower head-down in cold salted water.
2. Pour 3 cups salted water into a saucepan large enough to hold the cauliflower, and bring to a boil over high heat. Place the cauliflower in the water, stem end down. When the water returns to a boil, cover and boil for 15-25 minutes over moderate heat.
3. Meanwhile place the tomatoes in a small saucepan with the 1/4 cup of water and the bay leaf and peppercorns. Gently boil over moderate heat for 10 minutes. Strain the juice through a sieve, discarding the seeds and spices.
4. When the cauliflower is almost tender lift it out carefully and drain in a colander. Transfer to a heated serving dish and rub with 2 tablespoons of butter (or use ghee if you have it.) Set aside in a warm oven.
5. Combine the ground spices with the 2 tablespoons of water in a small dish. Heat the remaining 3 tablespoons of butter in a small saucepan over moderate heat. Add the spice water and fry for 30 seconds. Pour in the tomato juice, salt and sugar, bring to a boil and reduce until thick enough to coat a spoon.
6. To serve, spoon the sauce over the cauliflower, drizzle the yogurt over the sauce and sprinkle with nuts. Cut into wedges and serve.
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