My other cauliflower go-to recipe is from Chef Archna Malhotra Becker of Bhojanic. Have you checked out their touchless takeout heat & serve meals? We loved the Memorial Day picnic meal we ordered last week. Great value, too. Having a tandoori chicken around seems like a good idea these days.
Do you have a bullet-style coffee grinder dedicated to spices? Chef Archna advocates grinding whole spices for the best flavor. I’ve made this without the chili pepper and still love it. Can’t make do without the cilantro, though.
Ingredients:
1 head of cauliflower, cut into 1-inch florets 4 med potatoes cut to match florets 2 med sliced onions ½ tbsp green chilies finger hut 1 cup chopped cilantro 4 tsp ground coriander ½ tsp turmeric 2 – 4 tsp salt, to taste 2 tsp cayenne pepper 2 tablespoons chopped ginger ½ cup chopped cilantro for garnish
Preparation:
Heat the oil and add the cumin seeds. Once they pop, add the ginger, peppers, and onions. Brown. Once the mixture is soft, add the potatoes. Stir-fry for about 5 minutes. Then add the florets and top off with all the dry spices. Cover and cook for 15-20 minutes. Keep the tenderness you like.