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SPICY CRUSTED CAULIFLOWER
GOBI MUSSALAM
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”custom” style=”dotted” border_width=”3″ accent_color=”#8f7171″][vc_column_text]About 20 years ago I attended a demonstration of Indian cooking at Elizabeth Alexander’s house. She opened my eyes (and palate) to real Indian food. It needs time to prepare but it is well worth your effort, from making your own Garam Masala and Masala to appreciating the mixture of flavours.[/vc_column_text][vc_separator color=”custom” style=”dotted” border_width=”3″ accent_color=”#8f7171″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
INGREDIENTS
1 whole cauliflower
3 onions
5 ml garlic
5 ml ginger
3 tomatoes, puréed
2.5 ml per-peri
5 ml garam masala
5 ml coriander
2.5 ml turmeric
Cashew paste (45 ml nuts and 45 ml water, liquidised)
5 ml cumin powder
30 ml oil
45 ml butter
250 ml fresh cream (or ½ yogurt)
5 ml sugar
Salt to taste
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD
Clean the cauliflower and boil whole in salted water until half-cooked.
Drain the water and allow to cool.
Grind the onion, garlic and ginger to a fine paste.
Heat the oil and butter in a pan, add the paste and sauté until golden brown and dry.
Add the tomato purée and keep stirring until the mixture is dry.
Add the cashew paste and sauté until the fat separates from the masala.
Add the rest of the dry ingredients, including the salt and sugra, and stir for another 5 minutes.
Add the cream and bring to the boil. The sauce should have a thick consistency.
Pour the sauce over the cauliflower and bake in a preheated oven at 180°C for 30 minutes. Garnish with chopped coriander and serve hot.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
