3 Tbs. canola oil
1 tsp. cumin seeds
1 tsp. finely chopped ginger
1 tsp. finely chopped garlic
1 tsp. coriander
1 tsp. garam masala
1 tsp. turmeric
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1 large head of cauliflower (about 2 pounds before trimming), cut into 1-inch florets
1/4 cup water
2 Tbs. finely chopped cilantro, for garnish
Heat the oil in a medium pot over medium heat. Add the cumin seeds and cook them until they begin to brown slightly. Add the ginger and garlic, and cook, stirring often, for one minute. Stir in the rest of the spices and salt.
Add the cauliflower and water, stirring to evenly coat the cauliflower with the spices. Cover and cook on medium heat for 10 to 15 minutes, or until the cauliflower is tender.
Allison Smith of Glazed Gourmet Doughnuts and Sambar serves up an Indian supper of curried chicken, spiced vegetables, and traditional bread
