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Cauliflower with Ginger and Onion Seeds

May 21, 2009

kalonji-gobiHere is another cauliflower recipe. As I have mentioned many times my husband loves this vegetable- love is not the right adjective- usually if I call him at work to tell him I have made cauliflower, 9 out of 10 times he comes early- no kidding! Well, I decided to make him cauliflower the other day- it had been a while. I of course, wanted to come up with a new recipe to post on this blog- he on the other hand, does not care if I serve the same preparation every time. I was thinking of the cauliflower preparation one usually gets at Indian weddings or at a halwaee’s shop. A halwaee is someone who runs a road side restaurant in India and serves sweets and fried foods, it’s usually all vegetarian. The cauliflower I am thinking of is usually fried and then cooked with onions and some dried spices. It’s delicious but full of fat! I decided to replicate it using my broiler. I coated the cauliflower and potatoes with some extra light olive oil and salt and placed them under the broiler. The golden brown vegetables looked like they were lightly fried- perfect. I then added a mixture of cumin, onion(kalonji) and fennel seeds- this mixture reminds me of pickled vegetables and fruits. Indian pickles are usually have a mixture of fennel and onion(kalonji) seeds. I added an onion and ginger to the mix and then cooked it with the browned vegetables. The result was a delicious mixture of cauliflower and potatoes with a light pickle flavor which I love. My husband enjoyed it but like I said, it doesn’t matter to him how the cauliflower is cooked as long as it is there!

  • 1 cauliflower head, cut into florets
  • 3 to 4 potatoes cut into 3 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Place the cauliflower florets and potatoes on a lined cookie sheet. Drizzle oil and sprinkle salt all over. Broil till golden brown, about 10 to 15 minutes. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion (kalonji) seeds
  • 1 medium white onion, sliced
  • One 3 inch piece of ginger, sliced thin
  • Salt to taste
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons garam masala

In a wok like saucepan, heat the olive oil. Add the cumin, fennel and onion seeds. Saute for a minute on medium heat till the sees begin to sizzle. Add the onion and ginger. Saute for 4-5 minutes stirring constantly. Add the broiled cauliflower and potatoes. Add the salt, turmeric and cayenne pepper. Mix well and cover with lid. Cook for 10-15 minutes or till the potatoes are soft. Uncover and increase the heat. Add the garam masala and stir well. Check for seasonings.

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