Majida Rashid
The advantage of cauliflower is that if all else fails, you can always cover it with melted cheese and eat it.
— William E. Simon
Growing up I never liked cauliflower curry because of its smell. Now the same smell opens the door to irresistible flavors.
Cauliflower, like its cruciferous cousins, broccoli, Brussel sprouts and cabbage, belongs to the Brassicaceae family and contains sulfur glucosinolates, which in the presence of moisture converts into Isothiocyanates. These compounds release an unpleasant odor when exposed to heat and also cause bloating.
Nevertheless, the beauty of cauliflower is that every part of it is edible. Its outermost greens are called jacket leaves, the inner lighter-colored ones are known as bracts. I cook the white florets, also known as curds, bracts and the stem after removing the hard skin. Thick veins of the jacket leaves can be used in juicing and the leafy part in smoothies. Its best to introduce raw leaves, a little at a time, to begin with.
Mark Twain may have mocked cauliflower by calling it a cabbage with a college education, but it’s the very plainness of the vegetable that helps absorb the flavors of other ingredients so well. Cauliflower is also a good source of fiber, Vitamin B and K, antioxidants and phytonutrients.
The versatile cauliflower can be fried, steamed, baked with cheese, cooked into a curry and pulverized in a food processor to make pseudo rice. Cauliflower rice can be used in making pizza crust. Though it doesn’t taste anywhere close to the real one!
Ginger is an important spice for cauliflower irrespective of cooking method. It magically eliminates bloating and helps with digestion.
How to prepare cauliflower
Place a cauliflower face down on a cutting board. Gently strike the jacket leaves with a sharp and long knife and remove them. Cut the stem, peel, chop and leave aside. Separate the florets either by hand or with a knife.
To avoid a mushy curry, stir cauliflower only once, right after mixing it with the tomato paste. Occasionally during cooking cover the pan, hold its handle and the lid and shake it up and down a few times. This method retains the shape of the florets and distributes the flavors evenly. Do not add water.
Cauliflower curry is best eaten with naan. I prefer Pakistani garam masala because the spices are well balanced. It can be purchased from Middle Eastern or Indian stores. Tomatoes can be substituted with two tablespoons of tomato paste. Dilute it with a little water before adding to the sauteed onions.
Cauliflower Curry
4 servings
Ingredients
1 medium head cauliflower
3-4 tablespoons olive oil
1/4 teaspoon mustard seeds (optional)
1 medium onion, finely chopped
1/2 teaspoon red crushed pepper
3 tomatoes, finally chopped
1/2 teaspoon turmeric powder
1/2 teaspoon each of ground coriander and cumin seeds
Salt to taste
3 garlic cloves, peeled and crushed
2 tablespoons minced ginger
Dash of black pepper
1/4 cup of finely chopped coriander leaves
A few green stems of a spring onion, finely chopped (optional)
1/4 teaspoon of garam masala
Directions
1. Heat the oil and fry mustard seed until they splutter.
2. Then sauté the onions until they turn golden.
3. Fry the red pepper for a few seconds.
4. Add the tomatoes, turmeric, ground coriander and cumin, salt, garlic, half of the ginger and cook until it turns into smooth and thick paste.
5. Gently mix in the cauliflower and sprinkle with the black pepper and remaining ginger.
6. Half cover the pan and cook over medium heat for 10-15 minutes.
7. Add the chopped coriander and green stems of spring onion.
8. Cover and cook for a few minutes.
9. Sprinkle garam masala, cover and turn off the heat.
A quicker version of the above recipe
• Combine the onions, dried spices, garlic, half of the oil and ginger and cauliflower.
• Cover and refrigerate overnight.
• Divide into 3 parts and microwave each one for 2 minutes.
• Heat the remaining oil and pop the mustard seeds.
• Add the tomatoes and cook over high heat.
• Mix in the microwaved cauliflower.
• Place the remaining ginger, cover and cook over low heat for about 5 minutes.
• Add the chopped coriander, green stems and cook for a few more minutes.
• Sprinkle with garam masala, cover and turn off the heat.
Serve hot.
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Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com. @Frontiers_Of_Flavor
