When most people in the west think of ways to cook cauliflower they come up with either soup, mashed, boiled or roasted but it also tastes absolutely fantastic in a curry. The big white fluffy looking vegetable is exceptionally healthy and is popularly used in Indian cooking. The cauliflower recipe that I am sharing today tastes great as a side with either Indian or western meals. Served over nutty tri color quinoa and topped with pomegranate jewels, it brings out the best in it. Not only does it make a beautiful presentation but it is also beyond delicious!
This is one of that recipe which my carb conscious girl friends love it and I make it over and over with minor changes. And, each time it brings out the flavors in a different way. Here I have cooked the cauliflower chunks in a thick yummy sauce made with sour cream, tomatoes and cashew powder and is seasoned with aromatic garam masala. Although these elements can elevate any dish to utmost flavor but the secret of great tasting cauliflower lies in proper cooking. It should not be overcooked or taste raw. For that reason, you need to do the fork test towards the end of cooking to ensure it has the right firmness for you. The dish goes together very quickly and you will have the dinner on the table in less than 30 minutes. If you don’t have cooked quinoa, start it before you cook cauliflower and it should be finished at the same time. You will find this post helpful, if you are just learning how to cook quinoa.
A delicious filling recipe for lunch or dinner which you will thoroughly enjoy.
- 1 cup tri color quinoa
- 1 small head cauliflower, washed, cored and separated into equal size florets (about 425 g)
- 3 kale leaves, chopped
- 75 g onion, chopped
- 1 tbsp ginger and garlic paste
- 1/3 cup crushed tomatoes
- 4 tbsp sour cream
- 1 tbsp cashew powder
- 1 tsp turmeric powder
- 1.5 tsp red chilli powder
- 1 tsp garam masala
- salt to taste
- 2 tbsp olive oil
- 1/3 cup dark raisins
- 1 cup water
- fresh pomegranate seeds
- Cook quinoa with 1 tsp salt, 1 tsp olive oil, 1 tsp black pepper and 1 tbsp lemon juice, following the recipe here.
- Heat olive oil in a skillet.
- Add chopped onions stirring occasionally, until it's lightly browned.
- Add ginger and garlic paste and cook for a couple of minutes.
- Meanwhile combine sour cream, crushed tomatoes, turmeric, red chilli, cashew powder and 1/4 cup water in a bowl. Mix.
- Dump the mixture into onions. Let cook for 2 minutes, stirring until the masala glistens.
- Add kale, cauliflower, raisins, salt and the remaining 3/4 cup water.
- Cover the skillet loosely and cook on medium for 6-7 minutes or until cauliflower is tender.
- Stir in garam masala and taste. Add more salt and spice as needed.
- Transfer in a serving dish. Divide quinoa in 3-4 plates, spoon a ladle full of curried cauliflower and finish with pomegranate seeds.