I'm exploring a new vegetable every week. I am starting this week with something very familiar to me and a favorite Indian Subji in India and abroad. The idea is to introduce something different both in taste and nutritional value to my family, hoping that the "five a day" rule applies to both of us. Incorporating somewhere between five to six servings of healthy fruits and vegetables one of which is cooked. So today's kitchen hero is the almighty Cauliflower. An affordable vegetable, a member of the cabbage family the cauliflower has little bunches of florets or clusters that match beautifully with curry and garlic. Without doubt, it can very well be roasted or converted into a Gratin and still taste absolutely delicious. Although Aloo Gobhi is a very popular dish served with rotis, my Stuffed Skillet Cauliflower is one dish that eliminates potatoes making it less starchy and extra spicy. It pairs well with rice, bread or rotis so well. The aroma from roasting the cauliflower was attractive enough to draw R's nose sniffing into the kitchen. I combined a savory Indian Masala paste and stuffed the florets leaving them to marinate before pan frying them in Olive oil with tomatoes and chilis. When I dropped the marinated florets into the skillet it was so fragrant that R could not wait to have dinner... LOL. With leftovers, turn them into roti wraps dabbing lime cilantro yogurt and making incredible packages for a hearty lunch bag.
Garlic 10 cloves
Ginger 1 1/2 inch piece
Green chillies 2
Fresh coriander leaves 1/2 medium bunch
Whole dry red chilli 4
Shaan Vegetable Masala- 2 Tbslpns
Turmeric powder 1 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Oil 1 tablespoon
Mustard seeds 1 teaspoon
1. Separate cauliflower into smaller florets. Wash and drain them.
2. Cut up onions, garlic and ginger. Wash and chop green chillies. Clean, wash and chop coriander leaves.
3. Grind onions, garlic, ginger, red chillies, Shaan Masala, turmeric powder, cumin powder to a fine paste adding enough water.
4. Add salt to the paste and marinate the cauliflower florets in this for half an hour.
5. Heat oil in a kadai, add mustard seeds and when they crackle add green chillies and sauté for half a minute. Add marinated cauliflower and cut up tomatoes and cook for five minutes on high heat saute well.
6. Add one and a half cups of water and bring it to a boil. Lower heat and cook until the cauliflower is cooked.
7. Serve hot garnished with chopped coriander leaves.