I just noticed that my photo of Sweet and Sour Lotus Root won in the Originality category for Does My Blog Look Good in This? – March, 2007. I am delighted and extremely flattered. Thank you!
On to the tale of the cauliflower. We hosted a fairly non-traditional seder this year. We served pomegranate ginger saffron brisket, striped bass, pear and watercress salad, and a scattered array of other dishes, including this curried cauliflower.
Of course, I forgot that one of my brothers tends not to like curry, and another one of my guests can’t eat cumin, so we ended up with a ton of leftovers of this very tasty dish. How lucky we are to live in the city! A friend came over a few days later to take those leftovers away, and save them from being wasted.
The fish dish was a gift from my (how strange it is to type this) mother-in-law-to-be. You better believe I’ll be serving chowder in it, next time.
1 cauliflower, cut up into lovely florets
1 tsp cumin seed
1 1/2 tsp mustard seed
1/2 tsp ground cumin
1/4 tsp fenugreek
1/8 tsp ground hot Indian chilies
1/4 tsp ground cardamom
3/4 tsp urfa biber
1 C coconut milk
2 cloves garlic, chopped
1/2 tsp ginger, chopped
3/4 tsp turmeric
Salt and black pepper to taste
Get a bit of oil nice and hot in a pan, and sizzle the mustard and cumin seeds until they start to pop. Add the rest of the ingredients (except the coconut milk), and stir-fry for just a moment, letting the cauliflower brown a bit. Stir in the coconut milk and simmer, covered, for about 8-10 minutes or until done.