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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Vegetarian Times - October 2010 Rather than frying this cauliflower dish, Madhu Gadia, author of The Indian Vegan Kitchen, steams and bakes it for a party entrée that's elegant and healthful. Ingredients:
1 cup onion, coarsely chopped |
1/2 cup tomato sauce |
1/2 small jalapeno chile, finely chopped |
2 tablespoons fresh ginger, chopped |
2 garlic cloves, coarsely chopped |
1 teaspoon whole cumin seed |
3 tablespoons canola oil, divided |
1 tablespoon ground coriander |
1/2 teaspoon ground turmeric |
1/2 teaspoon cayenne pepper (to taste) |
1/2 teaspoon amchoor powder or 1 teaspoon lemon juice |
1/2 teaspoon garam masala |
1 large potato, peeled, boiled, and grated |
1 medium head cauliflower (2 lb.) |
2 medium potatoes, peeled and sliced |
Directions:
1. Preheat oven to 400°F Blend onion, tomato sauce, jalepeño, ginger, garlic, garlic, and cumin in blender until paste forms. Heat 2 Tbs. oil in skillet over medium-high heat. Add onion paste, and cook 3 minutes, or until mixture comes together in dense mass. Stir in coriander, turmeric, cayenne, amchoor, and garam masala; cook 2 minutes. Stir in 1/2 cup water and grated potato.
2. Steam whole cauliflower head 5 to 7 minutes. Cool. Press onion mixture all over cauliflower. Set in baking dish.
3. 3Toss sliced potatoes with remaining 1 Tbs. oil on baking sheet. Transfer both pans to oven, and bake 25 minutes, turning potatoes once. Serve cauliflower with sliced potatoes.
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