Tonight, I am making Butter Chicken with raita, rice, garlic naan and this wonderful cauliflower side dish. It is so delightful, bursting with flavors and fairly easy to make. When the verdict is in, this might end up being the most popular dish of the night. And for all those who are vegan, this is right up your alley.
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 10 minutes | 40 minutes | 50 minutes |
YIELD: 4 Servings
Ingredients
- 1 head cauliflower – cut into chunky pieces
- 2 tbsp tomato puree
- 4 tbsp olive oil – divided
- 2 tsp turmeric – divided
- Salt and pepper
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- 2 roughly chopped tomatoes
- 2 roughly chopped onions
- 2 garlic cloves – minced
- 1 inch fresh ginger – finely grated
- 1 tsp chili powder
- 1 tsp garam masala
- Fresh coriander to garnish
How to Make it
- Heat the oven to 350°F
- Whisk together tomato puree, 2 tbsp olive oil, 1 tsp turmeric and some salt and pepper
- Cook the cauliflower for 30 minutes, turning it over once
- Take the cauliflower out of the oven and heat up a large skillet to medium high
- Add 2 tbsp olive oil and the roughly chopped onion, cook for 5 minutes, or until golden
- Add grated ginger, minced garlic, cumin seeds and mustard seeds. Cook for a minute, stirring constantly.
- Add the chopped tomatoes, chili powder, garam masala, some salt and pepper and 1 tsp turmeric. Cook for 2-3 minutes.
- Add the cauliflower and cook for another minute
- Serve with a garnish of fresh coriander leaves
- Enjoy!
