Cauliflower with Potatoes cooked with Mustard Seeds
Posted by Monica Puri Bangia | Under Entrées, Indian Cuisine, Vegetarian Monday May 3, 2010
Here we go- I have yet another recipe for cauliflower. I am afraid very soon I will run out of ideas to make this vegetable. As I have mentioned many times before, my husband can eat this veggie 24/7. He never gets enough of it. So, I am always looking for new ways to make cauliflower.
I made this particular one with mustard seeds and curry leaves- they are the dominating flavors in the dish. It is one of my favorite combinations to cook with. I love the nuttiness of the mustard seeds and the curry leaves. I usually pair them with ginger and lots of coriander powder. It always results in a delicious dish no matter what it is.
I served it with freshly made rotis and we had a delicious meal. Please help me out with other cauliflower recipes- do you have a favorite?
- 1 head of cauliflower, cut into florets
- 3-4 medium yellow potatoes, peeled and cut into ½ inch pieces
- 2 tablespoons extra light olive oil
- 2 teaspoons mustard seeds
- 6-7 curry leaves
- 2 teaspoons fresh ginger, grated
- 1 teaspoon turmeric
- 2 teaspoons salt
- 2 teaspoons coriander powder
- ½ teaspoon cayenne pepper
In a wok like pan, heat the olive oil. Add the mustard seeds, curry leaves and ginger. Saute on medium high heat for a minute, or till the seeds begin to sizzle. Add the cauliflower and potatoes. Mix well. Add the turmeric, salt, coriander powder and cayenne pepper. Mix well and sauté for 5 minutes on medium heat. Lower the heat and cover and cook for 15-20 minutes or till the cauliflower and potatoes are soft and tender.
Have a great cauliflower recipe – we’ve loved this one for years. I can’t claim credit – it’s from a cookbook called “Classic Main Dishes”. Hope you like it.
Cauliflower Baked with Tomatoes and Feta (Greece)
6 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
8 tomatoes, deseeded and chopped
large pinch of ground cinnamon
2 tsp dried oregano
salt and freshly ground black pepper, to taste
1 large cauliflower, cut into florets
1 tbsp freshly squeezed lemon juice
6 tbsp crumbled feta cheese
Heat 2 to 3 tbsps olive oil in a heavy-bottomed skillet, and saute the onion and garlic for 3 to 4 minutes, or until the onion has softened. Add the tomatoes, cinnamon, and oregano and season with salt and pepper. Stir and simmer, covered, for 5 minutes. Preheat the oven to 375 degrees. Add the cauliflower to the tomato mixture, cover and simmer for a further 10 to 15 minutes, or until the cauliflower is just tender. Remove from the heat. Transfer the cauliflower/tomato mixture to a large, shallow baking dish and drizzle with the remaining olive oil. Sprinkle with the feta and lemon juice. Bake for 45-50 minutes, or until the cauliflower is soft and the cheese has melted (I tend to err on the side of undercooking rather than be left with soup). Serve warm.
Thank you so much- I will definitely try it…
Monica, I don’t have curry leaves. Is there something I can substitute for the curry leaves? -Virginia
Unfortunately, you can’t substitute any thing- if you want to get some from me- you are welcome.
If not then I would just leave them out.
I ended up throwing in fresh cilantro at the end. It was really good and my husband liked it but next time I want to make it with the curry leaves.
Thanks!