Spicy South Indian Cauliflower
From
The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
Cookbook
Page 131
Cuisine: Indian
Course: Sides
Reviews
2 reviews,
average rating 3.0 / 5
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This dish was good. Not great but good. With all the spices in it I thought it would have more depth of flavor. Maybe I didn't take enough of the seeds out of the serranos? I removed better than half of them. I will say it is a pretty dish! But I think I prefer a good roasted cauliflower with Chinese Five Spice or drizzled with some reduced balsamic.
To see my full notes go here: http://bit.ly/Sn02jw
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Made a halfish recipe of this, served over plain basmati rice as the main course. (Discovered that a medium-size European head of cauliflower weighs about 75% more than an American one, according to the weight given here.)
Interesting that it was such a dry dish, there's no sauce at all. Altogether, especially with a nice Indian pickle on the side, it was pretty good. I used 2 chiles for my half recipe and it was nicely tingly.
Easy and quick to make. You could do the cauliflower ahead and prep... Read more
Interesting that it was such a dry dish, there's no sauce at all. Altogether, especially with a nice Indian pickle on the side, it was pretty good. I used 2 chiles for my half recipe and it was nicely tingly.
Easy and quick to make. You could do the cauliflower ahead and prep... Read more