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.
- 3 lbs cauliflower (or 2 small heads)
- 1 1⁄4 lbs medium tomatoes, peeled and quartered
- 1⁄4 cup plus 2 tbsp. water
- 1 bay leaf
- 6 -8 peppercorns
- 1⁄2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground fennel
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon brown sugar
- 1⁄2 cup plain yogurt
- 2 tablespoons slivered toasted almonds or 2 tablespoons pistachios
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve, spoon the sauce over the cauliflower, drizzle the yogurt over the sauce and sprinkle with nuts. Cut into wedges and serve.