Spicy South Indian Cauliflower

Page 131

Cuisine: Indian | Course Type: Sides

(2 reviews)

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Recipe Reviews

This dish was good. Not great but good. With all the spices in it I thought it would have more depth of flavor. Maybe I didn't take enough of the seeds out of the serranos? I removed better than half of them. I will say it is a pretty dish! But I think I prefer a good roasted cauliflower with Chinese Five Spice or drizzled with some reduced balsamic.

To see my full notes go here: http://bit.ly/Sn02jw

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Made a halfish recipe of this, served over plain basmati rice as the main course. (Discovered that a medium-size European head of cauliflower weighs about 75% more than an American one, according to the weight given here.)

Interesting that it was such a dry dish, there's no sauce at all. Altogether, especially with a nice Indian pickle on the side, it was pretty good. I used 2 chiles for my half recipe and it was nicely tingly.

Easy and quick to make. You could do the cauliflower ahead and prep the rest, then finish off the dish while the rice rests.

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