This curried cauliflower dish tastes of Indian barbecue and is even more fantastic served with basmati rice and chapattis.
Yield: 8-10 servings
½ cup ghee or oil
1 heaping teaspoon turmeric
2 onions, chopped
2 bulbs garlic, whole peeled cloves
¼ cup chopped fresh ginger
1 tablespoon ground cinnamon
1 teaspoon black pepper
1 heaping teaspoon crushed red chiles
1 teaspoon ground cloves
1 cup water
6 tomatoes, peeled and quartered
¾ cup malt vinegar
3 medium heads cauliflower cut into large bite-size pieces
Tamari soy sauce or salt
Heat oil in a large heavy sauce pot or saute pan over medium high to high heat. Add turmeric and let sizzle for 10 seconds. Add onions, whole garlic cloves, and ginger. Saute 2-3 minutes on a medium-high flame, stirring frequently. Add cinnamon, pepper, chiles, and cloves.
Stir to combine and add water. Cook at least 5 minutes, adding more water as required to prevent scorching.
Add tomatoes, vinegar, cauliflower and tamari or salt. Add water as desired for a soupier consistency. Lower heat to medium and cook about 1 hour uncovered, adding small amounts of water as needed until the oil separates and the cauliflower is easily pierced with fork.
(c) 2015 Siri-Ved Kaur Khalsa
This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.
Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh. http://consciouscookery101.com/