Saturday, January 16, 2010

Cruciferous goodness

Mmmm... I made the BEST dish the other day... a friend gave me a seasoning packet a while back for gobi, a spicy Indian dish made with cauliflower. I finally decided to make it, got everything assembled and was at the point where the spices needed to be added to the skillet, and opened the cardboard outer wrapper to find taht there was no spice pack inside! So I checked the list of ingredients, and went to the spice cabinet to sort of wing it with what I had on hand. I added curry powder too, which wasn't on the list, but sounded tasty. It turned out fabulous! The curry may have nullified the intended flavors of the dish, but it tasted so good that it didn't matter.

Here's the recipe:

1 large head cauliflower, cut into small flowerets
1/2 c. olive oil
1/4 c. fresh sliced ginger (about one large chunk, peeled)
1/4 c. chopped green chilies (one small can)
2 plum tomatoes, chopped (i used about half a pint of cherry tomatoes)

1/2 - 1 t. cumin
1/2 - 1 t. turmeric
1/4 - 1/2 t. red chili powder
1 T. minced onion
2 t. curry powder
(these are estimates -- I'd say do them to taste)

Heat the oil in large skillet over medium heat for 1 minute. Add ginger, green chilies, tomatoes and stir for 1 minute. Add spices and stir for 2 minutes more. Add cauliflower and cook approximately 20 minutes, stirring occasionally. Can add 1/2 c. water at end for extra sauce, but I didn't.

Delicious! And it's one of those meals where you can hear your body going "Ahhh" when you're done, from the goodness and curry heat. I had it all week for lunch over mixed brown and white rice, and found myself looking forward to lunch every day. It would be really good with a little farmer's cheese or some other mild white cheese on the side.

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