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By Karin Calloway
Cauliflower is an often forgotten vegetable. But this snowy white member of the broccoli family is a favorite in Indian restaurants. The vegetable is often served in a mixed vegetable curry or in a dish called aloo gobi which is simply a curry of potatoes and cauliflower.
This Cauliflower Curry is easy to prepare and is quite flavorful. Caramelizing some chopped onion before adding the cauliflower contributes to the dish’s depth of flavor. I’ve added some zucchini along with the cauliflower, but the recipe works equally well with other vegetable additions including thinly sliced carrots or partially boiled potatoes. Stir in some green peas at the end for a nice bit of color.
Remove lid and sprinkle with coriander and garam masala. Stir carefully to avoid breaking the vegetables. Add 2 to 3 tablespoons more oil, increase heat and fry 3 to 5 minutes more, stirring gently.
Makes 8 servings.