Indian Cauliflower
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
- Carbohydrate 5.67774875 g
- Cholesterol 0 mg
- Fat 10.4001550043822 g
- Fiber 1.73581246805191 g
- Protein 1.65486625 g
- Saturated Fat 0.787395937822751 g
- Serving Size 1 1 to 6 serving (131g)
- Sodium 898.58925 mg
- Sugar 3.94193628194809 g
- Trans Fat 0.175487187553331 g
- Calories 118 calories
Step-by-step
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Timing the simultaneous preparation of the roasted vegetable and the stovetop curry prevents either element from sitting too long and losing optimal texture. Brushing the raw head with a mixture of two tablespoons of vegetable oil and half a teaspoon of ground turmeric before baking at 350 degrees Fahrenheit protects the outer florets from scorching while imparting a golden hue. Trimming the stem flush with the base allows the vegetable to sit flat inside the baking dish without tipping over during the thirty-minute roasting window.
Burning the minced onions ruins the spiced tomato sauce by introducing an acrid bitterness that no amount of pureed tomatoes can mask. Sautéing those onions in the remaining oil requires moderate heat and continuous movement until they reach a medium brown color, signaling the development of deep, savory caramelized sugars. Allowing the blended tomatoes, garlic powder, garam masala, and salt to simmer for exactly ten minutes reduces excess moisture and concentrates the seasoning into a cohesive curry.
Placing the hot roasted head onto a bed of fresh lettuce leaves creates a striking contrast in both temperature and texture on the serving platter. Pouring the simmering curry directly over the center ensures the liquid cascades down the fluted edges, coating every surface evenly. Thoroughly cooking the onion and spice mixture is critical because raw alliums will taste sharp and overpower the delicate flavor of the brassica beneath.
Serving lightly cooked peas and carrots on the side introduces a sweet, tender component that balances the spiced tomato sauce without competing for plate space. Matching the vegetables visually and texturally completes the presentation while providing a traditional accompaniment for spiced vegetable mains. Accurate temperature control throughout the process guarantees a tender interior texture while maintaining structure.
