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Kashmiri-Style Cauliflower

Yield6 Servings

Our recipe is a regal presentation often served at Indian weddings with rice pilaf and naan (Indian bread).


 1 medium-sized cauliflower
 3 onions
  cup vegetable oil
 4 fresh tomatoes
 1 teaspoon grated fresh ginger
 ½ teaspoon ground turmeric
 ¼ teaspoon cayenne pepper
 Salt to taste
 ½ cup water
 ¼ cup light cream or half and half
 ½ cup cooked peas
 ½ cup chopped fresh coriander leaves
 20 almonds, blanched and slivered
 25 golden raisins

Trim cauliflower. Place stem-side down in a large pot. Add 1 inch of water and a pinch of salt. Cover and bring to a boil. Reduce heat to medium and cook until barely tender, about 15 minutes. Do not overcook. Drain by carefully tipping pot over the sink. Slide cauliflower onto a plate and set aside.


Process onions in a blender or food processor until puréed. In a large heavy pot, sauté onions in vegetable oil until browned. Process tomatoes until puréed. Add tomatoes, ginger, turmeric, cayenne pepper, salt, ½ cup water, and ¼ cup light cream or half and half to sautéed onions. Stir until well blended.


Place cauliflower, stem-side down, in the onion mixture and cook uncovered for 15 minutes over low heat, basting frequently with the onion-tomato gravy.


Add ¼ cup of the peas and ¼ cup of the chopped coriander. Stir in almonds and golden raisins, reserving a few almonds for garnish. Continue cooking for a few more minutes, if necessary, until cauliflower is tender, adding a little water if gravy becomes too thick.


Remove whole cauliflower using two large serving spoons, or carefully slide out of pot and place on a serving dish, stem-side down. Pour gravy over cauliflower and garnish with remaining ¼ cup cooked peas, ¼ cup chopped coriander, and reserved almonds.

Nutrition Facts

Servings 6