Indian Golden Cauliflower

Traveling in India taught me that cauliflower doesn't have to be boring.  Pan-cooked with savory spices and tomato-almond paste.


1 whole cauliflower, trimmed and cut into florets

1/2 teaspoon chili powder

1/2 teaspoon tumeric

1 teaspoon ground cumin

1 tablespoon garam masala

1/2 cup ground almonds

3 tablespoons tomato paste

      The Recipe

Heat 2 tablespoons EACH vegetable oil and butter in a large skillet.  Add cauliflower florets and cook, stirring, until lightly browned.  Add chili powder, tumeric, cumin and garam masala.  Stir spices in, searing onto the cauliflower.  Mix together almonds and tomato paste in a small bowl and add to skillet, along with 1 cup water.  Simmer about 15 minutes until cauliflower is tender.  (Add more water if it seems to be getting dry).  Serves 6.



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