The official recipe is called "Braised Cauliflower with Curry and Tomatoes" from Mark Bittman's How to Cook Everything. I think I typed it up somewhere for someone else; let me check.
Here we go:
Butter, olive oil or vegetable oil Fresh minced ginger Fresh minced garlic Salt 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/2 teaspoon cinnamon Pinch nutmeg 1 teaspoon coriander 1 teaspoon cumin 1 head cauliflower, trimmed and chopped/split into florets 1 cup diced tomatoes (canned are fine, don’t drain) 1/2 cup water
Bittman says 2 tablespoons of fat, and 1 teaspoon each of ginger and garlic, but I tend not to measure any of those ingredients, but just add a little butter and a little olive oil, and mince the garlic and ginger until I get sick of chopping.
You’ll want to measure out all the spices and have them in a bowl together, ready to add all at once. The tomatoes an cauliflower should be all chopped before you start, too.
You need a large skillet or pot with a lid. Heat the fat up over medium until it’s hot, then add the garlic and ginger and saute until the garlic starts coloring (Bittman says five minutes, but it’s usually quicker for me). When that happens, add all the spices and stir until they let out the aroma (not very long). And this point, you add the tomatoes and cauliflower and water, stir it all up, turn the heat to medium low, and let it cook. Stir every four or five minutes and keep an eye out on it. Bittman’s recipes estimates a little over ten minutes before the cauliflower should be tender, but I’ve found mine takes at least twice that (though it’s possible I just like my cauliflower overcooked).
And actually, my simmering time today was even longer than last time, you really just have to keep checking every five minutes until the cauliflower is the consistency you like. You can serve it with rice or cut it with a little dairy, or just have it plain. It's yummy hot, but even better a half hour or hour later, I think.
Re: icon for recipe
Here we go:
Butter, olive oil or vegetable oil
Fresh minced ginger
Fresh minced garlic
Salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
Pinch nutmeg
1 teaspoon coriander
1 teaspoon cumin
1 head cauliflower, trimmed and chopped/split into florets
1 cup diced tomatoes (canned are fine, don’t drain)
1/2 cup water
Bittman says 2 tablespoons of fat, and 1 teaspoon each of ginger and garlic, but I tend not to measure any of those ingredients, but just add a little butter and a little olive oil, and mince the garlic and ginger until I get sick of chopping.
You’ll want to measure out all the spices and have them in a bowl together, ready to add all at once. The tomatoes an cauliflower should be all chopped before you start, too.
You need a large skillet or pot with a lid. Heat the fat up over medium until it’s hot, then add the garlic and ginger and saute until the garlic starts coloring (Bittman says five minutes, but it’s usually quicker for me). When that happens, add all the spices and stir until they let out the aroma (not very long). And this point, you add the tomatoes and cauliflower and water, stir it all up, turn the heat to medium low, and let it cook. Stir every four or five minutes and keep an eye out on it. Bittman’s recipes estimates a little over ten minutes before the cauliflower should be tender, but I’ve found mine takes at least twice that (though it’s possible I just like my cauliflower overcooked).
And actually, my simmering time today was even longer than last time, you really just have to keep checking every five minutes until the cauliflower is the consistency you like. You can serve it with rice or cut it with a little dairy, or just have it plain. It's yummy hot, but even better a half hour or hour later, I think.