I’ve noticed cauliflower up to all kinds of tricks lately. I’ve seen it pulverised and standing in for couscous, and hidden inside a gluten-free pizza base. Makes me feel kind of old-fashioned in the ways I use cauliflower …
Lately we’ve been having it cut into large florets, tossed with oil, salt, pepper and crushed coriander seeds, and roasted. Such a great vegetable to roast! I have a few cauliflower soups up my sleeve (our favourite is the one with fava beans and pine nuts in brown butter from The Hungry Girl’s Cookbook Volume 3). We also dabble in stir-fried cauliflower, and curries featuring cauliflower. Such a flexible vegetable.
Aloo gobi (‘potatoes cauliflower’) is nothing particularly clever or creative, but I love it. Especially when we have cauliflower and coriander in our garden as we do right now. On rice it’s a big bowl of comfort food and a quick weeknight dinner (pappadums and chutney make it a bit more special). Or, serve it as a side dish/part of a more elaborate curry meal.
P.S. The bubbly crackers/pappadums in the photo are amazing specimens. Handmade and dried in the Melbourne summer sun by my South Indian friend Ranjani. Spicy, salty and delicious!
1½ tablespoons oil
3 garlic cloves, finely chopped
4 cm piece of ginger, finely chopped
1 teaspoon cumin seeds
1 teaspoon ground cumin
½ teaspoon paprika
1/3 teaspoon turmeric
1/3 teaspoon garam masala
2 potatoes, cut into 2–3 cm cubes
½ large cauliflower, cut into small florets
1 teaspoon salt
1/3 bunch coriander, leaves picked
Heat the oil in a large saucepan and add the garlic, ginger and cumin seeds. Fry, stirring, for a minute or two. Add the remaining spices and potato and stir well. Add ¾ cup of water, put on the lid and cook for about 8 minutes. Stir in the cauliflower and salt, replace the lid and cook for another 5 minutes, or until the potato and cauliflower are tender. Add a splash more water during cooking if needed. Taste for salt and garnish with plenty of coriander.