Cauliflower Crown With Spiced Tomato Sauce

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

From a cookbook loaned to me by a friend, apparently derived from the cooking of the Hare Krishna, vegetarian Indian food. Not yet tried.

Ingredients Nutrition

Directions

  1. Trim the base and outer leaves of the cauliflower. Hollow out the stem about 1.25 inches. Immerse the cauliflower head-down in cold salted water.
  2. Pour 3 cups salted water into a saucepan large enough to hold the cauliflower, and bring to a boil over high heat. Place the cauliflower in the water, stem end down. When the water returns to a boil, cover and boil for 15-25 minutes over moderate heat.
  3. Meanwhile place the tomatoes in a small saucepan with the 1/4 cup of water and the bay leaf and peppercorns. Gently boil over moderate heat for 10 minutes. Strain the juice through a sieve, discarding the seeds and spices.
  4. When the cauliflower is almost tender lift it out carefully and drain in a colander. Transfer to a heated serving dish and rub with 2 tablespoons of butter (or use ghee if you have it.) Set aside in a warm oven.
  5. Combine the ground spices with the 2 tablespoons of water in a small dish. Heat the remaining 3 tablespoons of butter in a small saucepan over moderate heat. Add the spice water and fry for 30 seconds. Pour in the tomato juice, salt and sugar, bring to a boil and reduce until thick enough to coat a spoon.
  6. To serve, spoon the sauce over the cauliflower, drizzle the yogurt over the sauce and sprinkle with nuts. Cut into wedges and serve.