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Lehsuni Gobi: Garlic Cauliflower

 

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Cauliflower with intense flavor of garlic. As simple as that. Spices are optional. A lot of garlic is required.

 

 

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It is one of those simple, “decide on the last moment” kind of recipes. Cauliflower is a well loved vegetable in our home. There can be so much done with it.

This is not a “curry”; even though there are Indian concepts of cooking and flavors involved here.  The dish may be served as a side or as an appetizer. The garlic and chilli mix coats the florets and infuses the strong aroma as it cooks.

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… a subtle and undemanding recipe.

 

I will keep the post small. We are keeping busy here relaxing and wholly using our vacation time. Oh! the unsurpassed joy of not having to wake up to an alarm clock…

 

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The hue of the cauliflower turns from yellow (on the left) to a deep golden brown caramelized color when done…

 

 

 

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Enjoy yours too!

 

Lehsuni Gobi: Garlic Cauliflower

Ingredients: (serves 4-6 as a side or starter)

  1. 1 large head of cauliflower
  2. 4 tablespoon oil
  3. 1/2 teaspoon cumin seeds/jeera
  4. 2  fresh green chillies, slit
  5. scant 1/4 cup chili garlic paste (or use pounded garlic cloves, or freshly made garlic paste with paprika or red chili powder to suit your taste)
  6. 1 – 1.5 teaspoon turmeric powder
  7. salt to taste
  8. fresh squeeze of lemon or lime juice finish up

 

Method:

Wash and break/cut up the cauliflower head in to small florets. Sprinkle a teaspoon of turmeric and half teaspoon salt, toss for the spices to roughly coat the florets and allow them to sit for about 15 minutes. Combine chili garlic paste, 1/2 teaspoon salt, and the rest of the turmeric powder with 1/4-1/2 cup water and set aside.

Heat oil in a large pan: possibly large enough to hold all the florets in a single layer while cooking. Add the cumin seeds if you are using them, to the hot oil. When they sizzle, add the slit chilli peppers and then the cauliflower florets. Toss for the oil to coat the florets, and cook at high heat while tossing once in a while for about 2-4 minutes or until the florets start getting golden brown spots on them.

Now stir the chili garlic mix and pour it in the pan. Toss quickly for it to spread evenly. Cook at medium to low heat until the cauliflower is almost cooked through. It will not be white anymore. Instead it will have a translucent look. Do not overcook it. The cooking time until this point will depend on the cauliflower and heat adjustment. Mine finished cooking in about 10-12 minutes. Once almost done, increase the heat and start tossing all the florets quickly and cooking them. The bottom of the pan will get crusty so stir and toss often, but carefully so you do not break the florets. It will seem that everything in the pan have  started to brown and caramelize. There will be no sauce. It is going to be a completely dry dish with the florets tender but not mushed or broken. They are going to be all separate.

When you are done, each floret will have infused the garlic flavor. Adjust salt. Finish off with freshly squeezed lime or lemon juice.

Serve hot as a side.

 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Difficulty level: Very Easy

Serves: 4-6 as side or starter

 

Related Posts:

Makhani Gobi: Cauliflower in Creamy Tomato Sauce

Creamy Cauliflower Soup

Gobi Manchurian/Cauliflower Fritters in Spicy Sauce

Aloo Gobi / Spiced Cauliflower and Potatoes

Pan Fried Cauliflower with Yogurt and Soy Sauce

Gobi Tamatar/Cauliflower with Tomatoes

Cauliflower with Nuts and Cranberries

Curried Potato and Cauliflower Stew with Toasted Peanuts

Cauliflower Stir Fry in Ginger & Soy Sauce


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