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Chapter: Vegetable Recipes
Section: Cauliflower
Recipe: Roasted Leeks and Cauliflower, Indian Style

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Roasted Leeks and Cauliflower, Indian Style
Makes 10 servings

1 head cauliflower, finely chopped up
3 medium stalks of leeks, or 1/2 lb, trimmed and finely chopped
2 tablespoons oil
1 teaspoon cumin seeds
4 cloves garlic, minced
1 tablespoon ginger root, minced
2 Serrano peppers, minced (optional)
2 teaspoons red Chilli powder (optional)
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon dried mango powder (available at any Asian/Indian grocery)
1/2 cup water
3/4 teaspoon salt, or more or less to taste
1 teaspoon lemon juice

Heat the oil in a large, deep skillet over medium heat. When oil is hot,
add cumin seeds and let them sputter. Then add garlic, ginger, serrano
peppers, red chilli powder, coriander powder, turmeric and fry for about a
minute. Add cauliflower and leeks to pan and stir well to combine with all
the spices. Add salt, dried mango powder, and stir to combine. Add the
water to the pan, adding more if necessary, to cover at least the bottom
1/4 of the skillet. Put the lid on and let the vegetables cook for about 4
or 5 minutes, until softened. Then remove the lid and open fry for about 10
minutes, until all the water has evaporated and the mixture has become
fairly dry. Stir in lemon juice, check salt, then remove from heat.

From: Petit Chef