I love cauliflower, but my husband always complains that my cauliflower is always overcooked and does not keep its shape. I have tried so many ways but the texture was always the same, kind of mushed. I came across this recipe where you bake the entire cauliflower head. The cauliflower came out really great, and the texture was wonderful. The cooked cauliflower is placed in a creamy gravy and tastes divine.
1 Cauliflower head – leaves, tough stem removed and washed
Water to blanch
2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
2 teaspoons oil
1 medium red onion chopped
1 inch ginger chopped
5-6 cloves of garlic chopped
1 green chili
3 medium tomatoes chopped
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
3/4 teaspoon salt
1 tablespoon of butter
1 cup frozen peas
Bring a large pot of water to boil. use enough water so all of the cauliflower can be immersed in it.
Add salt, turmeric and chili and blanch/cook the whole cauliflower.
Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)
In a pan, add oil and heat on medium heat.
Add chopped onion and saute until golden, 6-7 minutes
Add ginger, garlic chili and saute for another 2 minutes.
Add the spices and mix.
Add tomatoes and cook covered until tender. Mash them a bit in between. 8-10 minutes.
Cool slightly, then blend with butter until blended
Taste and adjust salt, spice.
Oil the baking dish if desired.
Place the blanched cauliflower in a baking dish.
Slowly drop the puree on top to cover the entire head of the cauliflower.
Some gravy will fall on the side.
Keep about a 1/3 of the gravy to serve on the side later. Add peas to the gravy.
Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and gravy thickens a bit. Turn the dish around after 30 minutes.
Heat the remaining gravy to just about a boil so it thickens and serve on the side.
Serve hot with flat breads or roti