YELLOW CAULIFLOWER

Cauliflower has a beautiful name in my opinion, it looks stunning in its immaculate white blossoms, but well, it is kind of plain and it smells a bit funny. So I usually buy it only when it is on a special sale and still forget it in the deep meanders of my fridge.

Yesterday, browsing in one of the many unused cookbooks that sit idly in my bookshelves, I found an Indian style recipe here (phulgobi matar tamatar sabji a.k.a. cauliflower pea tomato curry) and we enjoyed it enough to make it a new family standard.

This is my barely adapted version:

We were three and I believe it is enough for four people (which means I have smelly leftovers waiting for me in my fridge).

What you need:

1 tsp cumin
1 tbsp olive oil
1 fresh chili pepper, washed and chopped
2 tomatoes, washed and cubed
1 cauliflower, thoroughly washed and cut into florets
½ cup water
1 tsp salt or to taste
1 tsp turmeric
1 cup frozen peas
Sprinkle of parsley

How to do it:

Put a non stick pot on medium heat and stir-fry briefly oil, cumin and chili pepper. 

Add the tomatoes and stir-fry for a couple of minutes. 

Add the cauliflower, turmeric, salt, water. Stir until the turmeric is dissolved and the cauliflower is uniformly yellow. Cover and bring to a boil. Turn down on low and let simmer for 10 minutes stirring once or twice.

Add the frozen peas on top and let them thaw and warm up for a couple of minutes. Stir everything and let simmer for other 5-7 minutes or until done. Add water if necessary. Taste for salt and adjust if needed. 

Before serving sprinkle with some parsley.


We ate it with coconut rice and dhal

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