Spicy Cauliflower with chicken
My version of Vij’s recipe
Cauliflower ranks among the top 30 powerhouse vegetables in the Centers for Disease Control and Prevention’s Aggregate Nutrient Density Index (ANDI), which ranks foods based on nutrient content in relation to calorie amount. Take the chicken out for a vegetarian version of the dish.
Prep time: 10
Cook time: 20 minutes
- 1 head cauliflower, outside stalks cut off
- 1/2 cup cooking oil (I used olive oil because that’s what I had on hand, and I used closer to 1/3 cup)
- 2 1/2 cups pureed or crushed canned tomatoes
- 2 Tbsp finely chopped ginger
- 1 1/2 tsp salt
- 1 tsp tumeric
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp ground cayenne pepper
- 10 cloves (optional – I only used 4)
- 3 inch cinnamon stick (optional – I only used a tiny pinch of cinnamon)
- 1 cup of frozen peas
- 1 lbs of chicken meat cubed (I prefer dark meat)
Cut the cauliflower into 6 wedges, as if you were slicing a round cake or a pie. Wash and set aside to drain in a colander.
Combine oil and tomatoes in a large wide pot on medium-high heat. Add ginger, salt, tumeric, cumin, coriander, cayenne, cloves, and cinnamon. Stir well and saute for 3-4 min, or until the oil glistens.
Add the cubed chicken ( if you are going to go for meat) and stir ocassionally until meats cooks (7 minutes or so)
Reduce heat to low and add the cauliflower to the pot and peas. Use a spoon to gently stir so the masala covers all of the pieces, spooning some masala over the cauliflower.
Increase the heat to medium, cover, and cook for 8-10 minutes, stirring once half way through. If you notice the cauliflower isn’t cooking, increase the heat. If the sauce is sticking to the bottom of the pot, reduce the heat and add 1/2 cup of water or broth. Cauliflower should be soft, but not mushy.
Serve. You can serve this with rice.
Tips and notes:
If you are not in to the too much ginger you can reduce the amount to 1tsp only. Also you can skip the cinnamon and cloves.