Shahi Saucy Cauliflower

This recipe is an easy to make recipe with all the right and exotic ingredients and makes use of the most commonly available vegetable, the cauliflower which is also under used. The sauce is smooth and creamy and the tender cauliflower just melts in your mouth.

Recipe: (Serving size 4 people)

Ingredients:

1 medium size cauliflower

1 medium onion

2 medium tomatoes

2 – 3 cloves of garlic

A small piece of ginger, almost the same amount as garlic

2 – 3 cloves

1 small cinnamon stick

Red chili powder as per your taste

1 tsp turmeric powder

1 cup milk or cream

Fresh cilantro for garnish

Salt as per taste

3 tsp vegetable or canola oil

1 tsp cumin seeds

Bring a large pot filled with water to boil. Add a good amount of salt in it. Remove all the green stems and leaves from the cauliflower and then immerse it in the boiling water. make sure that the water does not overflow but cover the cauliflower, if not completely but most of it. Cover it with a lid and let it cook. Puree onions in a food processor.

Remove it and then puree the tomatoes, ginger, garlic. Heat oil in a non-stick wok like pan and when oil is hot add the cumin seeds. The seeds will cook and brown a little releasing it’s aroma. Now add the cloves and cinnamon stick. In just a minute add the onions and saute until it is almost cooked. Occasionally check on the cauliflower with a fork or knife to make sure it is cooked but not over cooked.

Now add the puree of tomato, ginger,garlic. Let them all cook nicely, make sure to stir it occasionally until the raw smell goes away and the oil sort of separates on the sides. Now add the spices mentioned and make sure you add less salt because the cauliflower is already cooking in salted water.

Add 1/2 the amount of milk/cream and stir well, bring it to a boil. This is your sauce. If you think that cauliflower will not immerse most of itself in this sauce add the remaining milk/cream and bring it to a boil. You can also add a little bit of water if needed.When the cauliflower is cooked, drain the water and place the cauliflower with its head up. Spoon some of the sauce over the cauliflower.

Make sure that the cauliflower is almost immersed in this sauce. Cover with a lid and let is cook for another few minutes. Just 30 minutes before serving remove the cauliflower from the pan into a big bowl and pour the sauce over it so that the cauliflower absorbs all the flavors and spices. Garnish with cilantro or parsley.

Cut like a cake individual portions using a knife and serve hot with rice or Naan.