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Wednesday, November 16, 2011

White-coloured food (cauliflower curry + rice)

We're quite into cauliflower at the moment (among other brassicas).  After Seb's triumphant cauliflower with breadcrumbs we bought another one.  Last night I got around to cooking it.  Had another bash at a cauliflower curry - the one I tried before wasn't quite what I was looking for, so I did some Googling and adaptation and ended up with this:

Dry cauliflower curry

1 cauliflower, broken into florets
salt

1 1/2 tbsp unsweetened desiccated coconut
2 tsp fennel seed
1 tsp cumin seed
(grind the three above ingredients together)

2 tsp veg oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 in piece ginger, finely chopped
1 small mild green chili, finely chopped
2 cloves
1 inch cinnamon stick

1 tsp cumin seeds
1 tomato, chopped
1/2-1 tsp chili powder
2 tbsp coriander, chopped

Put the cauliflower in a bowl and cover with salted, boiling water.  Leave for ~ 5min.  Drain, then add the ground cumin / fennel / coconut and mix.

Meanwhile heat the oil in a medium frying pan and add the onion, cumin seeds, garlic, ginger, green chili, cinnamon stick and cloves.  Cook gently until the onion is translucent.  Add the tomato and cook until it is collapsing.  Add the cauliflower, chili powder and salt to taste and cook until the cauliflower is as soft as you like (~30 min) - cover if necessary.

Finally, add the coriander, mix up and serve with basmati rice.


This didn't come out quite how I expected (I think I have this vision of slightly crispy, browned and well-cooked cauliflower that is dry and tasty), but it was very good.  The ingredients reduce to give a fairly dry, sweetish, brown mixture surrounding succulent bits of cauliflower - not far off - way better than my last cauliflower curry effort.  Liked the subtle coconut and sweetness.
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