RECIPE #471, DAY #645
ORIGINAL RECIPE: “Indian-Style Saute of Cauliflower and Greens,” from Deborah Madison’s Vegetarian Cooking for Everyone*
TIMING: 20 minutes
TOOLS: A wok or large saute pan, things to chop with and things to chop on, etc.
COOK TYPE: Stovetop
HEALTH: This is a healthy, vegetarian entrée. It lacks in protein, but is pretty satiating with some naan or rice. Lots of veggies, and nutrient-dense spices and alliums, and that’s about it.
EXPERIENCE: I was looking at a dinnertime with—shock! Awe!—no plans. I had some cauliflower in the fridge which did not get used last week when it was supposed to, so I looked cauliflower up in the index of my favorite vegetarian cookbook. I came across a recipe which I had not tried, but had marked with a star (which means it’s a must-try) years and years ago. I thought I had the greens to complete it, but even though I didn’t, it came together nicely.
Everyone except the nine-year-old liked it, because kids are hard to convince to eat cauliflower with relish. I loved it though, and could eat it frequently. Crave-worthy.
NOTES: Feel free to add greens—like spinach and watercress, or kale—with the carrot and water. You can add 1 whole bunch or 2. You can also quarter and slice the cauliflower, according to the original instructions.
- Peel and cube 3 yellow potatoes, then steam or boil them until just tender. Drain and set aside.
- Meanwhile, in a wok or large saute pan, heat 2 tablespoons unsalted butter over medium-high heat. Add 1 thin-sliced onion and cook until browned, stirring constantly. Remove to a plate.
- In the now-empty pan, melt another 2 tablespoons unsalted butter. Add 1 floreted cauliflower and salt and saute until browning in spots.
- Add the onion back in with the potatoes, 2 pressed cloves garlic, ½ teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon mustard seed, and 1 teaspoon ground coriander. Lower the heat to medium and cook 3 minutes.
- Add 1 grated carrot, ½ cup water, and optional greens. Cover and cook for 1 minute.
- Remove from heat and add the juice of 1 lime and a pinch of garam masala. Taste for seasoning and serve topped with chopped cilantro.
Serve with naan or buttered basmati rice. A chickpea dish or a dal would be a nice accompaniment, with a chutney and raita.
LEFTOVER IDEAS: I would warm this in the toaster oven, but the greens won’t hold up all that well. Serving it cool or at room temp would also work. Lavash, naan, or chapatti would be a good side, as well as a tropical fruit salad.
*Recipe changed from the original.