Amazing Cauliflower Curry

I had a head of cauliflower. It sat in the vegetable drawer begging for a chance to shine. I felt guilty and almost boiled it as my mother always had after which she would pop it in the oven topped with grated cheddar cheese. Now don’t get me wrong, I still love munching on cheesy cauliflower but my Indian cookbooks were calling me. “Celebrate that head of cauliflower! Let it play a staring role in an amazing mixture of partner vegetables, sauce and spices.”

OK, it didn’t take much prodding as it was late Friday afternoon and my husband was out on his own adventure. I had thought of making a tasty crock pot curry recipe I have, but then decided to get more adventurous. Looking over numerous recipes involving cauliflower I decided to whip up a curry involving potatoes. Many recipes involved half a cauliflower and I had a whole one so my curry amount grew and I was prepared with freezer bags for freezing some of my creation. Finding I didn’t have the potatoes (I thought I did), I hopped onto the dock and borrowed one from one neighbor and two from another. Dock living is like the neighborhoods used to be growing up in the 1950’s.

I put in a CD, Songs That Won The War, creating the 1940’s ambiance I love, donned an apron and set off on another Indian food adventure to honor my head of cauliflower. One recipe I used as inspiration was called Phulkopir Dalna or Bengali Cauliflower Curry. I grabbed my tub of Indian spices, looking forward to seeing into what tastes the mixture of spices called for would blend. I had them all and set about organizing the ingredients for easy combining.

I’ve learned that when a list of spices looks daunting, to take the time to prepare and mix the spices ahead in small dishes for easy additions. You then start cooking with a buffet of ingredients and bowls of spices ready to go.

Since I had a large head of cauliflower. I decided to double the recipe as I do often now leaving plenty for sharing with friends and neighbors and freezing for future meals. Thanks to my acquaintence, Deb Taylor Hough, I'm prepared for freeze portions of dishes I make for later, my fridge top freezer has numerous interesting choices these days.

First I trimmed and cut the cauliflower into flowerets and put them in a bowl ready to go.

I peeled and cut up the potatoes and put them in a bowl covered with water.

I opened two cans of petite diced tomatoes and drained the juice. Sans the juice two cans offered up two cups of tomatoes, perfect for the recipe. It called for fresh tomatoes but the canned blend in nicely.

Into a small bowl went the turmeric, chili powder and water. I used a glass bowl as the turmeric will color any surface it gets a chance to. For this first attempt at this recipe, I decided to use the amounts of spices called for. With so many spices in many Indian recipes, changing amounts and even types of spices can be done easily, but I’m learning about the subtleties of blending spices and so don’t vary too much with newer recipes.

I removed the seed from the cardamom pods placing them into a small cup with the cumin seeds, cinnamon stick and cloves.

In another small bowl I mixed the cumin powder and coriander powder.

I then took a 2 inch piece of frozen ginger from the freezer (always on hand and easier to peel and grate when frozen). I peeled it with a potato peeler and grated it with the small side of my box grater, (I have a small ginger grater but it had disappeared for some reason.) It grated to about a teaspoon more than called for and I used it all. I set the ginger aside with the cauliflower, potatoes and spice bowls.

Heating 2 Tablespoons of cooking oil in my electric frying pan, I began to brown the cauliflower. I thought about my Mother and how interesting she would have thought of the idea of frying cauliflower, something she, nor I, had ever done. It began to brown nicely on the edges and the aroma was earthy and delicious. I kept turning the pieces for 8 minutes and then removed them to a bowl.

I heated 2 more Tablespoons of oil I put in my potato chunks. More frying and turning as the potatoes browned. It was a pleasant afternoon, music regressing me to earlier times, the frying and turning was fun. I really attended to each piece for 8 minutes and then removed my resulting lightly browned potato pieces to their own bowl.

I loved seeing all my ingredients sitting neatly, ready to go. Cooking most American dishes, I can’t remember ever attending to preparing ingredients ahead of time like this.

In my frying pan with lid ( I have a stainless steel Faberware electric model that I love), I heated 2 more tablespoons of oil over medium heat. I then added the cumin seeds, cinnamon, cloves and cardamom seeds, sautéing for 2 minutes.

Next went in the turmeric mixture and 30 seconds more of sautéing.

In went the rest of the spices, coriander, cumin powder and ginger (moving the spices around vigorously) for 30 seconds.

Then I tossed in the browned cauliflower and potato pieces coating them well with the spice mixture. I reduced the heat to medium-low and continued to sauté the vegetables. The recipe suggested a little water, 1 tbsp at a time, to prevent burning. I didn't have to add much water and cooked the vegetables until they were semi cooked, about 6 to 8 minutes.

Then, I stirred in the tomatoes, salt and sugar. I covered the pan and cooked it until all was blended, about 5 minutes.

I added 1 cup of water, covered and cooked until vegetables were soft and a little liquid gravy remained, about 8 to 10 minutes.

Serving up a portion, I drizzled a little melted butter over top this dish and was in heaven. I am so amazed what Indian cuisine does with vegetables. For the first time I can understand how people can be vegetarian. What a celebration for my lowly little head of cauliflower!

Amazing Cauliflower Curry
(Plan to freeze the extra or share with a friend or neighbor)

6 tbsp oil, divided
1 large head cauliflower, cut into 1-1/4 inch pieces
2 large or 3 med. Russet potatoes, cut into 1-1/2 inch pieces
1 tsp turmeric
1 tsp chili powder
1 tsp cumin seeds
2 1-inch pieces cinnamon stick
10 whole cloves
10 cardamom pods (seeds from the pods)
3 tsp coriander powder
1-1/2 tsp cumin powder
6 tsp ginger, fresh grated (or paste available in jars in produce sections)
2 14-1/2oz cans diced tomatoes (drain the juice off)
2 tsp salt
1 tsp sugar
Melted butter

(Natural food markets, like PCC in the Puget Sound area, often have all the spices needed in bulk. Smaller amounts stay fresher.)

Instructions:
In a skillet, heat 2 tbsp of the oil over medium heat. Add cauliflower and sauté, turning pieces to cook evenly, 6 to 8 minutes. Remove and set aside

In the same skillet, heat 2 tsp of oil over medium heat. Add potato and sauté, turning pieces to color evenly, 8 minutes. Remove and set aside.

In a small bowl, mix together turmeric and chili pepper. Stir in 6 tbsp water. Set aside.

In a small cup mix cumin seeds, cinnamon stick, cloves and cardamom seeds. Set aside.

In a second small cup mix coriander and cumin powder. Set aside.

Place the sugar and salt in a small dish.
Get the tomatoes ready to go, cutting into chunks if fresh.

Grate ginger and set aside

In a large frying pan with lid ( I used electric), heat remaining oil over medium heat. Add cumin seeds, cinnamon, cloves and cardamom seeds. Sauté for 2 minutes.

Add turmeric mixture and sauté for 30 seconds.

Add coriander, cumin powder and ginger and sauté vigorously for 30 seconds.

Add cauliflower and potatoes and mix well. Reduce heat to medium-low. continue sauté vegetables, adding water, 1 tbsp at a time, to prevent burning, until vegetables are semi cooked, 6 to 8 minutes.

Add tomatos, salt and sugar and mix well. Cover and cook until tomatoes are soft (if using fresh), about 5 minutes. Mash fresh tomatoes with back of spoon. (I drained most of the juice from two cans of petite diced tomatoes and used those tomatoes instead of fresh. It was perfect.)

Add 1 cup water. Cover and cook until vegetables are soft and a little liquid gravy remains, 8 to 10 minutes.


Drizzle melted butter or ghee over top. Serve hot with any Indian bread like fresh Nan.

The spices blend in this dish offering a complex and delicious taste without anyone spice overwhelming. Remembering the single vegetable side dishes of my youth, this dish takes vegetables to a sophisticated and interesting level.

(In the Seattle area Trader Joes has fresh Nan and a great frozen Garlic Nan you can keep I the freezer.)