Cauliflower with Ginger and Cumin

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This dish is a great intro to Indian cooking—it’s flavorful and slightly spicy. The cauliflower should be browned in a sauté pan before transferring to the slow cooker so that the sugar caramelizes and the natural flavors are released. It has such a rich flavor that it can make a weeknight meat-and-side-dish dinner exciting.

Ingredients:

  • 1 head of cauliflower (about 3 pounds)
  • 3 tablespoons of canola oil
  • 1 teaspoon cumin seeds
  • 2 serrano chiles, cut into 3 pieces each
  • 1 medium tomato, diced
  • 1 (1-inch) piece of fresh ginger, peeled and cut in thin julienne
  • 1 tablespoon ground coriander
  • ½ to ¾ teaspoon ground Indian red chile
  • ½ teaspoon turmeric
  • 1 heaping teaspoon salt
  • 1 medium tomato, diced
  • Chopped cilantro for garnish

Step 1: Prep the cauliflower as the slow cooker heats up.

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First, turn on your slow cooker on to high and let it warm up for 15 minutes before beginning. Then, chop the cauliflower into bite-sized pieces. Don’t disregard the core and small young leaves attached to it. Dice these up as well and add them to the slow cooker along with the florets.

Step 2: Gather the rest of the ingredients.

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Gather the remaining ingredients.

Step 3: Sauté the cumin seeds.

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In a sauté pan, heat the canola oil over high heat. When the oil gets hot enough to sputter when drops of water are added, tilt the pan so that the oil pools at the bottom. Add the cumin seeds, and cover immediately.

Step 4: Add the oil and seeds to the slow cooker.

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When the seeds stop sputtering, remove from the heat and pour the oil over the cauliflower in the slow cooker.

Step 5: Chop the chiles.

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Roughly chop the serrano chiles into three pieces per chile and add them to the cauliflower and oil mixture in the slow cooker.

Step 6: Add the tomato and ginger.

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Dice the tomato and add it to the slow cooker along with the julienned ginger.

Step 7: Add the spices.

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Add the coriander, ground red chile, turmeric, and salt to the slow cooker. Mix well so that the spices get incorporated. Cook on low for three hours.

Step 8: Remove from heat.

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After three hours, the cauliflower should still be firm to the touch. Transfer the cauliflower, along with any liquid, from the slow cooker insert to a sauté pan.

Step 9: Sauté.

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Stir fry the cauliflower until all of the moisture has been completely absorbed or evaporated. This should take about three to four minutes.

Step 10: Serve, and enjoy!

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Remove from the heat, garnish with a little chopped cilantro, and serve warm.