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
