Hedden Family Recipes

Indian cauliflower with ginger and cilantro

Adapted from the recipe of Madhur Jaffrey:

Jaffrey, Madhur. 1973. An Invitation to Indian Cooking, p. 157. New York: Vintage Books. ISBN 0-394-71191-2.

Ingredients:

• A piece of fresh ginger about 2½ inches long and 1 inch in diameter, minced
• 1 tsp. turmeric
• ½ cup olive oil
• 1 packed cup of chopped cilantro (coriander greens, Chinese parsley)
• curry leaves (optional)
• 1 large head cauliflower, cut into florets
• 2 carrots, chopped (optional)
• several mushrooms, chopped (optional)
• 1 tsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. garam masala
• 1 Tbsp. fresh lemon juice
• 2 tsp. salt

Directions:

1. If serving with rice, put on rice.
2. Remove leaves from cauliflower, then chop into bite-sized florets, and slice thick stems. Set aside.
3. Pour ½ cup olive oil into a large pot, heat to medium heat. Note: this recipe involves a lot of stirring and uses turmeric. Using a big pot prevents spillage, which can cause stains.
4. Mince ginger and add to pot, along with 1 tsp. turmeric and ¼ cup water. Stir continuously for about two minutes.
5. Add chopped cilantro and curry leaves (optional), and mix for another two minutes.
6. Add cauliflower, stir and cook for about five minutes. If necessary, add one or two tablespoons of water to prevent sticking.
7. If adding carrots and/or mushrooms, add now.
8. Add 1 tsp. ground cumin, 2 tsp. ground coriander, 1 tsp. garam masala, 1 Tbsp. fresh lemon juice, 2 tsp. salt, and 3 Tbsp. Water, stir, and cook for another five minutes.
9. Turn down head and allow to cook for 10-15 minutes, stirring occasionally.