from "The Clueless Vegetarian" by Evelyn Raab
1/4 cup vegetable oil
1 medium cauliflower, broken into flowerets
2 medium onions, chopped
1/4 cup chopped cilantro
1 small fresh hot pepper, chopped (or 1/4 tsp. cayenne)
1 cup chopped tomato - fresh or canned
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. salt
1 clove garlic, squished
1 cup water
Heat the oil in a very large skillet, add the cauliflower pieces and cook over medium heat, until slightly browned, stirring occasionally. This will take 8 to 10 minutes. Remove cauliflower to a bowl and set aside.
In a blender or food processor, blend together the onions, cilantro, hot pepper, tomatoes, cumin, coriander, and turmeric. Pour this mixture into the skillet and cook, stirring, over medium heat until slightly thickened, 8 to 10 minutes.
Return the cauliflower to the pan, along with the salt, garlic and water. Cover and cook over medium-low heat for 15 to 20 minutes, until the cauliflower is tender (not tender-crisp) and the flavors are nicely blended.
Serving suggestions: Serve with a cool raita (or just some plain yogurt), or serve with rice and/or naan bread.
Makes 4-6 servings.