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recipes:side_dish:cauliflower:mughlai_cauliflower

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recipes:side_dish:cauliflower:mughlai_cauliflower [2017/12/19 19:43] adminrecipes: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. +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
Line 40: Line 41:
  
 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. +  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. 
-     +  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.
-    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. +
-     +
-    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.+
          
          
 from http://www.seriouseats.com/2017/08/how-to-make-creamy-almond-mughlai-cauliflower.html from http://www.seriouseats.com/2017/08/how-to-make-creamy-almond-mughlai-cauliflower.html
recipes/side_dish/cauliflower/mughlai_cauliflower.txt · Last modified: 2021/02/07 14:47 by eliz

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