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Indian · Side
Masaaledar Phool Gobhi Cayenne-Spiked Cauliflower
Cauliflower florets braised in canned tomato over a slow-caramelised base of red onion, garlic and ginger with cumin, coriander and a bold dose of cayenne, thickened at the end with toasted chickpea flour.
- YieldServes 6 as a side
- Hands-on30 min
- Total50 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 100 gred onion, 1 small, halved lengthwise and thinly sliced
- 6 clovesgarlic, medium, cut lengthwise into thin slivers
- 2 slicesfresh ginger, each about 5 x 2.5 cm and 3 mm thick, cut into fine julienne
- 2 tspcumin seeds, ground
- 2 tspcoriander seeds, ground
- 1½ tspcoarse kosher or sea salt
- 1 tspcayenne (ground red pepper)
- ½ tspground turmeric
- 411 gcanned diced tomatoes, 1 can (14.5 oz), with juice
- 454 gcauliflower, cut into 2.5 cm florets
- 2 tbsptoasted chickpea flour (bhuna besan)
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
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