Kelly Rossiter
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My husband is a pretty good sport about eating whatever I put in front of him, even the foods he's not so fond of. He rarely complains, well, maybe once or twice about the number of lentils dishes I've foisted on him. I try to keep the undesirable food elements to a minimum, but sometimes a vegetable he isn't so crazy about is the thing that is in season and on offer at the farmers' market.
Cauliflower falls into the category of vegetables he will eat, but he'd rather not. It's a pretty strong tasting vegetable, but I'm not sure that's the reason he doesn't like it. My mother-in-law is generally quite a good cook, but her weakness seems to be vegetables. Like many women of her generation (including my own mother) she cooks vegetables for a very long time, and the result is the occasional dish of mushy cauliflower. Sometimes it pays to try a vegetable again, for that reason alone.
When I cook cauliflower, I often turn to an Indian recipe. Cauliflower is frequently used in Indian cuisine and the herbs and spices they use have a particular affinity for that vegetable. This cauliflower eggplant stew could easily double as one of my One Pot Meals. It's easy and economical and you can serve it over basmati rice or use some naan or other Indian bread to soak up the juice. Don't be alarmed by the long list of ingredients, as it's mostly spices.
Cauliflower, Eggplant and Potato in Herb Sauce
6 tbsp vegetable oil
1 1/2 cups minced onion
2 tsp minced garlic
2 tbsp grated fresh ginger
1/4 cup fresh cilantro
1/4 cup blanched almonds
1 tbsp ground coriander
1/2 tsp ground fennel
1/2 tsp cayenne pepper
1/4 tsp turmeric
2 medium sized tomatoes, pureed
1 tsp paprika
1 1/2 cups water
1 medium cauliflower, core and stem removed and cut into 1 1/2" florets
1 small eggplant, unpeeled, cut into 1 1/2" cubes
2 medium potatoes, peeled and cut into 1 1/2" cubes
1 1/2 tsp ground cumin seeds or garam masala
2 tsp coarse salt, or to taste
- Measure out the spices and place them right next to the stove in separate piles. Heat the oil in a large heavy skillet over medium-high heat. Add the minced onion and fry, stirring, until browned about 10 minutes. Stir in the garlic and ginger and continue cooking for another 2 minutes. Add the minced cilantro and almonds and cook for 2 more minutes.
- Stir in the ground coriander, fennel, cayenne pepper and turmeric and let the spices sizzle for a few seconds. Add the tomato puree and paprika, reduce the heat to low, and cook for 2 minutes. Stir constantly to prevent sticking and burning.
- Add 1 1//2 cups water, cauliflower, eggplant and potatoes. Raise the heat to high and bring to a boil. Lower the heat and simmer, covered for 30 minutes or until the cauliflower is cooked but still nicely crisp. Turn off the heat and stir in the cumin powder or garam masala. Let stand, covered for 30 minutes, allowing the flavors to blend before you serve.
Difficulty Level: Easy
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
Related Recipes:
Soup of the Week: Curried Cauliflower
Cauliflower: Truth about Food
Recipe of the Week: Coconut Curried Vegetables
Recipe of the Week: Spinach and Tomato Dal
One Pot Meals: Chickpea Curry
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