Spicy Cauliflower With Braised Tomatoes Recipes

BRAISED CAULIFLOWER AND TOMATOES

Steps:

• NOTE: I use one 2 inch long medium hot jalapeno, but I am not very daring when it comes to chilis.
• Wash and cut cauliflower into small flowerets, about 1x2 inches. Peel ginger, cut into thin matchsticks. Cut jalapenos into thin strips. Wash and cut tomatoes into eight wedges each.
• Heat oil in a large non-stick skillet over medium to medium high heat.
• When hot add ginger, jalapenos, cumin and mustard, cook until mustard pops and cumin has darkened a few shades, about 1-2 minutes.
• Add coriander, salt and turmeric, stir once, add cauliflower and stir-fry until cauliflower is slightly browned, about 5 minutes.
• Reduce heat to low, add tomatoes and water, stir once and cover. Cook covered for 15-20 minutes until cauliflower is just tender. Shake pan occasionally to avoid sticking, don't stir.
• When done, uncover and evaporate excess liquid on high heat, stirring carefully.
• Serve sprinkled with herbs and garam masala.

SPICY CAULIFLOWER WITH GINGER, CUMIN AND TOMATOES

Steps:

• Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 5 minutes, or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets and set the cauliflower aside.
• Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles and stir-fry for 1 minute. Add the cauliflower and stir-fry for 2 to 3 minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric, and 1/2 teaspoon salt. Cook, stirring, for 5 minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds, and serve, passing lime wedges for squeezing.

SPICY CAULIFLOWER WITH BRAISED TOMATOES

Steps:

• Heat ghee in a large casserole.
• When hot, toss in the ginger, chilies, mustard and cumin seeds.
• Fry till the mustard seeds start to pop.
• Stir in the cauliflower, coriander, turmeric and salt.
• Stir fry for a couple of minutes, till the cauliflower starts to turn brown.
• Then add the tomatoes.
• Cover, reduce heat to low.
• Cook for 15 minutes, stirring occasionally.
• Remove the lid and stir fry for a few minutes till the liquid has evaporated.
• Sprinkle with garam masala and coriander greens and serve.