Indian-Style Cauliflower

Indian-Style Cauliflower (Serves 6)

“A waterless cooking method that brings out the full flavor of vegetables” – Chef Philippe Laloux

Ingredients

1 large cauliflower
45 ml (3 tbsp) olive oil or clarified butter (ghee)
3 ml (½ tsp) chili powder
3 ml (½ tsp) coriander seeds
3 ml (½ tsp) cumin seeds
3 ml (½ tsp) turmeric
3 ml (½ tsp) asafoetida
1 small onion, finely chopped
2 garlic cloves, minced
1 small hot chili, seeded and chopped
10 ml (2 tsp) fresh ginger, minced
1 tomato, peeled and diced (brunoise)
30 ml (2 tbsp) fresh cilantro, stems removed

Preparation

Cut the cauliflower into small florets.

In a large pan, heat the olive oil or ghee over medium-high heat, then sauté the cauliflower until it begins to lightly brown.

Meanwhile, dry-toast the coriander and cumin seeds, then crush them using a mortar and pestle. Add these spices to the cauliflower along with the onion, garlic, chili, and ginger. Then incorporate the turmeric and chili powder.

Cook for a few minutes, stirring, until the aromas are released.

Add the tomato, cover, and reduce the heat. Let it cook gently. The cauliflower will cook in its own moisture and that of the other ingredients, without adding water.

When the cauliflower is tender and most of the liquid has been absorbed, remove from heat.

Presentation

Transfer to a serving dish and sprinkle with fresh cilantro.

Serve immediately with plain basmati rice and papadums.

Chef’s Tip

This waterless cooking method enhances flavors and can be applied to many vegetables. It helps preserve texture while developing rich, deep aromas.

Indian-Style Cauliflower