I have been holding on to this recipe for a while now and because I have a weird craving for cauliflower (I know..odd huh?) I need to finally post this.
It is no surprise that I venture into other cultures when cooking. I get this urge to try new spices and techniques and it instantly transplants me (well in my mind) to their county. I think about what other cultures eat daily and how I want to imitate their way of eating. Of course nothing is like going to the actual country, but being able to create a culturally inspired meal is able to mentally satisfy my needs.
This recipe is called “Aloo Gobi” and is basically Indian spiced cauliflower and potatoes. I had a head of cauliflower that I got at the farmers market and was craving something spicy and exotic. Usually, I roast the cauliflower just like I do with brussel sprouts, which is absolutely delicious too. After some searching I found this amazing recipe and video. I was intrigued and hungry. I used the spices I had on hand, which is most oft he ones called in the recipe; ginger, turmeric, cayenne and coriander. It is easy if you have the spices on hand. The turmeric paints the florets so everything comes out beautiful and yellow. The sliced jalapeno and cayenne offer enough spice to do a little pucker. I absolutely love, love this dish. We paired it with Indian spiced chicken burgers and licked our fingers (burgers coming later).
Method:
1) If you haven’t already, cut cauliflower into small florets. Cut potato in 1/2in thin wedges.
2) In a small bowl, mix grated ginger, coriander, turmeric, cayenne with 3 Tb of water. Set aside.
3) In a large skillet, heat olive oil and add bay and jalapeno. Cook for about a minute.
4) Add spice mixture, bring to a simmer and reduce.
5) Add cauliflower and potatoes and another 3 Tb of water. Season with salt and pepper. Cover and allow to cook for about 15 minutes until the vegetables are tender. Toss midway through.
4) When done, garnish with fresh cilantro.
- 1 head of cauliflower cut into florets and hard stems removed
- 2 cup of white or red potatoes cut into 1/2 in wedges
- 1/2 in ginger peeled and grated
- 2 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 2 dried bay leaves
- 1 jalapeno seeds removed and cut into thin strips
- 6 Tb water divided
- Olive oil for drizzling
- Salt and pepper to taste
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If you haven't already, cut cauliflower into small florets. Cut potato in 1/2in thin wedges.
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In a small bowl, mix grated ginger, coriander, turmeric, cayenne with 3 Tb of water. Set aside.
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In a large skillet, heat olive oil and add bay and jalapeno. Cook for about a minute.
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Add spice mixture, bring to a simmer and reduce.
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Add cauliflower and potatoes and another 3 Tb of water. Season with salt and pepper. Cover and allow to cook for about 15 minutes until the vegetables are tender. Toss midway through.
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When done, garnish with fresh cilantro.
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