This is one of my favorite dishes. It was the main dish for our vegetarian thanksgiving dinner this year.
I make this with full cauliflower and with florets. Same method. Its a hit among family and friends everytime!
What you’ll need:
- A large Cauliflower – 1
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tbsp
- Mustard seeds – 1 tbsp
- Red Onion roughly chopped – 1 medium
- Tomatoes roughly chopped – 2 large
- Ginger roughly chopped – 2 inch piece
- Garlic – 2 cloves
- Green Chilies (or Chili Powder to taste) – 2 to 3
- Turmeric – 1 tsp
- Salt to taste
- Oil as required
- Chopped Cilantro for garnish
1. Clean the whole cauliflower. Smear some oil over it and sprinkle some salt. Place in a preheated oven (450 degrees) for upto 35-45 minutes, until the cauliflower is tender.
2. In a large pan dry roast the coriander, cumin and mustard seeds on medium heat, until they smell fragrant – about 5 mins. Grind to rough powder. Mix in the turmeric powder.
3. Grind the Onion, Tomatoes, Ginger, Garlic and Chilies to a paste.
4. In the same large pan, on medium heat, add 2-3 tbsp oil. Add the ground paste and saute until the raw smell is gone.
5. Add the ground dry spices and salt to taste. Cook another 5 mins.
6. Place the roasted Cauliflower in the pan and pour the gravy over it. Cover and cook for an additional 5 mins.
7. Garnish with Cilantro and serve with Rice or Roti. I placed the Cauliflower on a bed of rice and served the gravy separately for thanksgiving.