Cauliflower with Potatoes cooked with Mustard Seeds
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.
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!
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.