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Carolina Kitchen: Cauliflower vindaloo

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By Chestnut Chef Brian Crow

Ingredients

  • Cauliflower 1 head
  • Mustard seeds .5 T
  • Fenugreek seeds .5 T
  • Cumin seeds .5 T
  • Coriander seeds .5 T
  • Paprika .5 T
  • Cinnamon 2 t
  • Curry seasoning 1 T
  • Cayenne pepper 1 t
  • Grated coconut 1 OZ
  • Salt & pepper 1 T
  • Ginger garlic paste 2 OZ
  • Yellow onion .5 each
  • Lemon 1 each
  • Olive oil 3 OZ
  • Vegetable stock 8 OZ

Instructions

  1. Break down cauliflower into small pieces.
  2. Combine all spices and toast in a nonstick pan until fragrant.
  3. Grind in a food processor or spice grinder and add garlic ginger paste, lemon and olive oil until a paste forms.
  4. Coat cauliflower and marinate for over an hour.
  5. Heat sauté pan on medium heat and add olive oil.
  6. Caramelize onions, then add marinated cauliflower and Vegetable stock.
  7. Bring to a boil and taste for seasoning.
  8. Serve with basmati rice, if desired, or have as a great side dish.
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