Cauliflower

I make cauliflower in the old fashioned way with potatoes sauteed in oil and zeera. Slightly crunchy, slightly caramelized with a sprinkling of turmeric, salt and pepper. It is an amazing dish that over a period of time I changed to make without potatoes altogether and it still tastes great.

Slightly crunchy and slightly caramelized sounds oxymoron-ish since if you let it caramelize, it also becomes soft and looses the crunch. The way I do it is over high heat as I put the veggies in the oil and cover it. As soon as I see the steam escape from the sides I know to take off the lid and let the vegetables stick to the bottom of the pan and in essence, caramelize it. Toss it a few times if they are not done and repeat for a couple of minutes with the lid shut.

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