One of the easiest vegetables to cook is cauliflower. Not the way most people cook it, i.e. boiling it until it’s as soggy as the ears of a basset hound caught in a downpour… but if you just use a handful of seasoning, you can make food that is really delicious, looks pretty and is really healthy for you as well.
Here’s my recipe for gobhi (the Hindi word for cauliflower) curry. You may have seen this dish, usually with potatoes, on the menus of most Indian restaurants.
Trust me, this is much better.
- One cauliflower, broken into florets
- 4 tomatoes, chopped (you can substitute a can of diced tomatoes – no flavoring)
- 1½ tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp coriander powder
- salt to taste
- ½ cup chopped cilantro (you can use less or more, according to your taste)
- a little cooking oil
- Heat the oil in a non-stick pan over medium heat. When the oil is hot, throw in the cumin seeds; they should start to sizzle immediately. Turn the heat down to medium-low after just a few seconds, you don’t want to burn them.
- Add cauliflower and stir well, until it starts getting browned. Then add the turmeric and coriander powders, and mix really well; the colors should be evenly distributed among the florets, which will have turned yellow by now.
- Add chopped tomatoes and coriander. Mix well, and then put a lid on the pan. The cauliflower will now start to get tender due to the tomatoes; do not add any additional water, else you’ll get the basset ears type of cauliflower. Stir occasionally. Once the cauliflower is cooked through, the tomatoes’ skin has separated and you have a nice, reddish light gravy, you’re done. This will probably take about 10-15 minutes, depending on how large your cauliflower is/was.
- Add salt to taste, if necessary.
That’s it. Isn’t it easy? And it’s delicious. In fact, I’m off to make some now…