This recipe was given to my by friend Poonam, born in India but living in Europe for the last 30 years. It is gently spiced, bursting with flavor and simple to make. The vegetables can easily take the place of a grain or starch as a side dish or if you are looking for a meatless main, it can be the meal itself.
All the spices in this dish, except for the optional amchur (mango powder), are probably in your cupboard but any mainstream grocery store should carry them.
Poonam comes to Paris a few times a year and sets up a pop-up shop where she sells her vibrant collection of ethically-crafted products inspired by Indian artisanal traditions, from home textiles to fashion items. You can see her collection here www.poonamshouse.com
Ingredients
- Serves 4
- 1 head of cauliflower, in pieces
- 3 to 4 tablespoons colza oil or another neutral vegetable oil
- 1 onion, finely chopped
- 5 cm (1-inch) piece of fresh ginger, peeled and finely chopped
- 2 cloves of garlic, finely diced
- 2 serrano chilis, (or your chili of choice –the amount to taste), finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 1½ teaspoons garam masala
- 1 teaspoon amchur (dried mango) powder (optional)*
- 400 g (14 ounces ) tinned or fresh chopped tomatoes
- 240 g (1½ cup)fresh or quality frozen peas
- A big handful of fresh cilantro, roughly chopped
- Yogurt to serve
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- *amchur (dried mango powder) adds a sour note to dishes. It might require a special trip to the spice store to find some. It can be omitted.
Instructions
- Heat oven to 180°(350°) and line a large baking tray with foil.
- Break the cauliflower into bite-size florets, rinse and put into a large bowl. Add 1 tablespoon of oil (or enough to coat them lightly), then sprinkle with 1 teaspoon of salt. Toss to mix, then place in a single layer on the baking tray. Roast for 30 to 40 minutes or until tender and nicely browned in places. Check now and then to make sure the florets are not starting to burn – if you start to see them getting to brown in places, cover the tray loosely with foil.
- In the meantime, put 2 tablespoons of oil into a large frying pan over medium heat, and when hot, add the onions and cook for 12 to 15 minutes, until they start to soften. Add the ginger, garlic, chili pepper and cumin seeds and cook together for 3 minutes until ginger and garlic are tender, but not brown. Add the ground cumin, ground coriander, turmeric and garam masala and stir fry for 2 to 3 minutes.
- Stir in the chopped tomatoes plus 1 cup of water and bring to a simmer, cook for 5 minutes or until slightly thickened. Remove from heat.
- When the cauliflower florets are roasted and you are ready to finish the dish, return the sauce to the heat. Add the peas (still frozen is fine) and simmer over medium heat, 5–10 minutes or until tender (but not mushy). Add the amchur powder (if using) and taste the sauce for seasoning; adjust if necessary. Toss in the roasted cauliflower florets. Mix gently until the cauliflower is thoroughly coated with the sauce and heated through. Finish with cilantro leaves.
- Serve immediately accompanied by Naan bread, tortillas or basmati rice and yogurt on the side.
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https://www.charlottepuckette.com/side-dish/poonams-roasted-cauliflower-with-tomatoes-and-peas/
