Calling All Cauliflower

I’ve seen lots of interesting cauliflower recipes lately.  Mostly side dishes, but ones with backbone.  Here are my picks:

Sauteed Cauliflower with Olives and Capers courtesy of CookieCrumb.

Roasted Cauliflower with Mustard-Lemon Butter from Anna Pump of Loaves and Fishes (Bon Appetit).

And my family's favorite:

Indian Cauliflower and Potatoes (Aloo Gobi)

2-3 medium potatoes
1 medium cauliflower
4 Tbsp. canola oil
1 onion, chopped
1 tsp. cumin seeds
1½ tsp. ground cumin
½ tsp. ground coriander
¼ tsp. ground turmeric
¼ tsp. cayenne pepper
1 tsp. salt
Black pepper to taste

Boil the potatoes in their jackets until fully cooked.  Let cool in refrigerator until ready to use.   Break up cauliflower into florets about 1½-inches wide.  Soak florets in bowl of water for 30 minutes.  Drain.

Peel potatoes and cut into ¾-inch dice.  In a large, non-stick frying pan, heat oil over medium heat.  Add onion and fry until translucent, about 4-5 minutes.  Add cumin seeds and stir for about a minute.  Add cauliflower and stir until it starts to brown in spots, about 5 minutes.  Cover, turn heat to low, and simmer until cauliflower is almost done, but still has a bit of crispness (about 10-12 minutes).  Add diced potatoes and the rest of the spices.  Stir gently.  Cook uncovered over low heat until potatoes are heated through, about 5 minutes more.

Source: Adapted from Madhur Jaffrey’s Illustrated Indian Cookery

Comments

[Husband]

This is my absolute favorite Aloo Gobi recipe. Better than most Indian restaurants. The secret is the onions!

[cookiecrumb]

Hey, this is nice. Thanks for the props.
I love your recipe. Reminds me of the samosas I tasted at a Burmese restaurant yesterday (and wouldn't your mixture be a killer filling for some samosas?)
But I'll try it your way first.

[Angry Irishman]

THIS BLOG SUCKS!!!!

[Tammy]

I know that's you, Rich.