John Myers
Indian Style Cauliflower
The perfect indian style cauliflower recipe with a picture and simple step-by-step instructions.
- 1 Cauliflower trimmed in florets approx. 450 g
- 1 tsp Salt
- 250 g Yogurt 1.5%
- 0,5 tsp Cayenne pepper
- 0,5 tsp Salt
- 0,5 tsp Cardamom powder
- 1 Red chilli pepper
- 1 piece Ginger approx. 25 g
- 4 tbsp Sunflower oil
- 100 g Tomato paste
- 2 Cloves
- 2 Bay leaves
- 1 Cinnamon stick
- 4 Pinches Sugar
- 2 Stalk Coriander
- 2 Tomato halves
- 6 Stalk Parsley
- Clean / cut cauliflower into small florets, wash, blanch in salted water for about 2 minutes, drain through a kitchen sieve and drain well. Mix yoghurt (250 g) with cayenne pepper (½ teaspoon), salt (½ teaspoon) and cardamom powder (½ teaspoon) and add / mix in the blanched cauliflower florets. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (4 tbsp) in a pan, fry cloves (2 pieces), cinnamon stick (1 piece) and bay leaves in it briefly / stir-fry. Add the ginger cubes, chilli pods and tomato paste (100 g) and sauté / stir fry for approx. 4 – 5 minutes. Add / fold in the cauliflower florets with the yogurt sauce and simmer / cook with the lid closed for approx. 10 – 12 minutes. Stir occasionally. In the meantime, preheat the oven to 175 ° C. Pluck the coriander leaves, cut them and fold / mix into the cauliflower. Pour the contents of the pan into 2 casserole dishes, sprinkle with 2 pinches of sugar each and bake in the preheated oven at 175 ° C on the middle rack for about 12-15 minutes. Serve Indian style cauliflower garnished with parsley and tomato halves.
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