Cauliflower Masala

Name: Cauliflower Masala
Ingredients: 1 head of cauliflower, cored and cut into 2-inch florets; 2 tablespoons canola oil; Salt; 1 teaspoon cumin seeds; 2 garlic cloves, minced; 2 teaspoons minced peeled fresh ginger; 1 small shallot, minced; 4 plum tomatoes, cut into 1/2-inch dice; 1 teaspoon turmeric; 1/2 teaspoon Aleppo pepper or Korean red pepper flakes; 1/2 cup water

11 ingredients

10 steps

Ingredients

1 head of cauliflower, cored and cut into 2-inch florets
2 tablespoons canola oil
Salt
1 teaspoon cumin seeds
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
1 small shallot, minced
4 plum tomatoes, cut into 1/2-inch dice
1 teaspoon turmeric
1/2 teaspoon Aleppo pepper or Korean red pepper flakes
1/2 cup water

Directions

1

Preheat the oven to 350.
2

In a 9-by-13-inch glass or ceramic baking dish, toss the cauliflower florets with 1 tablespoon of the oil.
3

Season with salt and bake for about 45 minutes, or until just tender and lightly browned.
4

Meanwhile, in a large skillet, heat the remaining 1 tablespoon of oil.
5

Add the cumin seeds and cook over moderate heat until fragrant.
6

Add the garlic, ginger and shallot and cook, stirring, until softened.
7

Add the diced tomatoes, turmeric and red pepper flakes and cook, stirring occasionally, until the tomatoes soften, about 4 minutes.
8

Stir the water into the skillet and bring the sauce to a boil.
9

Add the baked cauliflower and simmer, stirring, until the florets are evenly coated in a slightly thickened sauce, about 2 minutes.
10

Season with salt and serve hot, warm or at room temperature.