Wednesday, November 21, 2012

Cauliflower Subji

 In Indian cuisine subji is a spiced vegetable dish. Subji can be saucy or dry, this dish is a dry subji. The only thing I don't love about Indian food is how complicated it can be to cook authentic Indian cuisine. To me the work is worth it, but I thought that maybe everyone doesn't want to hunt down specialty Indian grocery stores and spend hours in the kitchen crushing spices and following dozens of steps for a recipe. This dish is very simple and quite good, even my husband who claims he doesn't like cauliflower likes it. I am listing several of the spices as optional just to make the recipe as simple as possible - you need the curry powder but for the optional spices just use the ones you already have and leave out the ones you don't have. If you decide you want to cook more Indian food at home then you can go out an purchase more spices, but don't do it just for this recipe.

1 large head of cauliflower, cut into florets
3-4 Tbsp. extra virgin olive oil (if you want it to be lower fat, replace some of the oil with vegetable broth)
1 Tbsp. curry powder
1/4 tsp. sea salt
1/4 tsp. turmeric (optional)
1/4 tsp. garam masala (optional)
1/4 tsp. cumin (optional)
1/4 tsp. smoked paprika (optional)

1) Preheat the oven to 375 degrees F. Wash the cauliflower and cut it into florets.

2) In a small bowl whisk together the olive oil and spices and set aside.

3) Place the cauliflower in a baking dish and toss with the oil and spice mixture to evenly coat.

4) Cook the cauliflower for 15 minutes at 375 degrees F. Then remove the baking dish and use a wooden spoon to toss the cauliflower pieces around. Bake for another 10 minutes or until tender.

This makes 4 servings.

Cauliflower Subji topped with Miso Lemon Tahini Sauce

No comments:

Post a Comment