recipes:side_dish:cauliflower:mughlai_cauliflower
Differences
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recipes:side_dish:cauliflower:mughlai_cauliflower [2017/12/19 19:43] – admin | recipes:side_dish:cauliflower:mughlai_cauliflower [2021/02/07 14:47] (current) – eliz | ||
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Why It Works | Why It Works | ||
- | | + | Roasting the cauliflower beforehand allows it to caramelize and release its sweetness. |
- | A well-rounded dose of warm spices adds richness and depth to the sauce. | + | A well-rounded dose of warm spices adds richness and depth to the sauce. |
+ | |||
+ | * Yield: Serves 4 to 6 | ||
+ | * Active time: 1 hour 15 minutes | ||
+ | * Total time:1 hour 15 minutes | ||
- | Yield: Serves 4 to 6 | ||
- | Active time: 1 hour 15 minutes | ||
- | Total time:1 hour 15 minutes | ||
Ingredients | Ingredients | ||
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Directions | Directions | ||
- | + | - Preheat oven to 450°F (230°C) and place rack in middle position. Place cauliflower on a rimmed baking sheet and toss with 2 tablespoons (30ml) oil. Season with salt and pepper. Roast until golden brown on one side, about 10 minutes. Turn and roast until brown on second side and just tender, 7 to 10 minutes longer. Remove from oven and set aside. | |
- | 1. Preheat oven to 450°F (230°C) and place rack in middle position. Place cauliflower on a rimmed baking sheet and toss with 2 tablespoons (30ml) oil. Season with salt and pepper. Roast until golden brown on one side, about 10 minutes. Turn and roast until brown on second side and just tender, 7 to 10 minutes longer. Remove from oven and set aside. | + | |
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- | 2. In a large cast iron skillet or stainless steel sauté pan, heat remaining 2 tablespoons (30ml) oil over medium-high heat until shimmering. Add onions, cinnamon stick, cloves, and star anise and cook, stirring, until onions are soft and lightly browned, 5 to 7 minutes. Stir in ginger, garlic, cumin, coriander, chili flakes, garam masala, ground almonds, and 1/2 cup (120ml) water. Cook, stirring often, until water is absorbed and ground almonds begin to look and smell toasted, about 5 minutes. | + | |
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- | 3. Stir in yogurt, stock, cream, raisins, and brown sugar. Season lightly with salt, then lower heat and simmer until sauce thickens to a creamy glaze, about 10 minutes. (If it gets too thick, stir in a little more water or stock.) Stir in roasted cauliflower and toss until cauliflower is warmed through and coated in sauce, 2 to 3 minutes. Remove cinnamon stick pieces and star anise. Transfer to a warmed serving dish and scatter with toasted slivered almonds and cilantro. Serve with raita, rice, and/or Indian flatbreads. | + | |
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from http:// | from http:// |
recipes/side_dish/cauliflower/mughlai_cauliflower.txt · Last modified: 2021/02/07 14:47 by eliz