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Chapter:Vegetable Recipes
Section:Cauliflower
Recipe:Indian-Spiced Cauliflower
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Indian-Spiced Cauliflower
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1/2 cup walnuts
4 tablespoons olive oil
1 head (about 1 1/2 pounds) cauliflower, broken up into small florets
1/2 teaspoons chili powder (optional)
1 teaspoon turmeric
1 tablespoon garam masala
1/4 teaspoons cayenne pepper (optional)
1 1/4 cup vegetable stock
3 tablespoons tomato paste (or mashed butternut squash or canned pumpkin)
1/4 teaspoons Kosher salt

Preheat oven or toaster oven to 350 degrees F. Spread walnuts on a sheet 
tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and 
set aside.

In a medium skillet, heat olive oil over medium-high heat. Lightly brown
cauliflower, stirring frequently, then remove from skillet and transfer to
a bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to the
hot pan, and toast lightly, about 30 seconds. Immediately add the vegetable
stock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for
2 minutes. Garnish with ground walnuts and serve.

From O, The Oprah Magazine. Found at Delish Recipe Finder
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Jonny Valiant