By David Rocco’s Dolce India
INGREDIENTS
– 4 tbsp. extra virgin olive oil
– 1 head cauliflower, cut into florets
– 3 green chilies
– 2-3 medium tomatoes
– 1 tsp. black mustard seeds
– 1 tsp. cumin seeds
– ½ tsp. turmeric powder
– 1 tbsp. chili powder
– Water, QB
– Salt, QB
– 1 tsp. garam masala
– 2 tsp. dried fenugreek leaves
DIRECTIONS
Heat up your olive oil on high, once it is nice and hot add in your mustard seeds to temper. The oil has to be very hot so you hear them pop. Then add in your cumin seeds along with the tomatoes and chilies.
Mix that thoroughly and begin adding in your spices, turmeric, chili, coriander, and mango powder. Mix that thoroughly and add in your cauliflower. Stir it around and once it is evenly coated with seasonings add in a little water. You don’t want to add too much because the cauliflower will release water as it cooks. If you’ve added too little you can always add more as you go. Add in your salt and cook for about 20 minutes or until the cauliflower is nice and soft. Once it is cooked finish it with garam masala powder and fenugreek. Let that cook for 15-20 minutes and serve. Serves 4-6
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