I have so come to love cauliflower. I just love its texture and how flexible it is. I have made a number of dishes with cauliflower as its base and that continues to grow. Some recent dishes I created have included Riced Cauliflower, Buffalo Cauliflower and a Mushroom Leek Pasta in a Cauliflower Sauce. Look at that flexibility – you have a side dish, an appetizer and a main course. So the recipe I created today is an Indian Spiced Cauliflower known in India as Aloo Gobi.
The one variation I made to the traditional recipe is that I added lentils. The addition of the lentils made this a recipe super hearty. It was the main course. It was a vegetarian and vegan dish. One could certainly serve this as a side dish as well but the combination of the lentils and the cauliflower made this dish very satisfying.
One of the coolest things I have learned about cooking comes from these Indian and Thai recipes. These recipes often start with a purée mixture. I first experienced this when I made Masala Lentils. I fell in love with the flavors that could be imparted and the texture created in the dish. I have used this concept to make Mexican dishes and plenty of sauces. Store this idea and play with your ingredients. I have only started to explore ideas with this concept. As I write this, I realize that this concept can be used to make a great Italian marinara sauce too. I need to go now and get in my kitchen and start experimenting.
The purée cast of characters and added to the food processor.
The oil and spices in the skillet; the purée added, and then, mixed fully.
The cauliflower added and mixed into the purée, and finally, the lentils added.
The Indian Spiced Cauliflower in baking dish, and then, plated.
- 1 Head Cauliflower
- 1 cup of cubed onions
- 1 inch ginger piece
- 2 to 3 garlic cloves
- 1 jalapeno
- ¾ cup tomato chopped and deseeded
- 2 tablespoon avocado oil
- 1 small piece of bay leaf
- 1 small cinnamon stick
- 1 teaspoon ground cardamom
- 2 teaspoons ground cloves
- ½ to ¾ teaspoon red chili powder
- ¼ to ½ teaspoon garam masala.
- 1 teaspoon coriander powder
- salt as needed
- 1 cup lentils
- Cook lentils according to bag instructions. Drain and set aside.
- Separate cauliflower into florets.
- Puree in a food processor the onions, tomatoes, ginger and garlic to a smooth mixture. Keep this aside.
- Heat a pan with oil, fry bay leaf, cinnamon, cloves and cardamom.
- Add the onion tomato puree mixture and saute until the raw smell is cooked off.
- Add chili powder, salt, garam masala and coriander powder. Saute until it begins to smell good.
- Add cauliflower and saute for 2 to 3 mins.
- Add ¾ cup water and mix. Cover and cook on a medium heat.
- Add the lentils and mix mixture and cook for 1 minute.
- Serve the Indian Spiced Cauliflower with plain rice.