This is how Chef Vikram Vij's wife, Meeru, tricked him into eating more vegetables; by calling this cauliflower dish "steaks"!
1 head cauliflower, outside stalks cut off
1/2 cup cooking oil
1 1/2 cups pureed or crushed canned tomatoes
1 tbsp finely chopped ginger
1 1/2 tsp salt
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cayenne pepper
10 cloves, optional
1 cinnamon stick
- Cut cauliflower as you would a pie, into 6 pieces if it's a smaller head and 8 pieces if it's a larger one. Wash and carefully place large cauliflower pieces in a colander to drain.
- Combine oil and tomatoes in a large wide pot on medium-high heat. Add ginger, salt, turmeric, cumin, coriander, cayenne, cloves and cinnamon, stir well and sauté for 3 to 4 minutes, or until oil glistens from tomatoes.
- Reduce the heat to low while you mix in cauliflower. Carefully place each large piece of cauliflower into the pot and gently stir so that the tomato masala covers all the pieces. If necessary, use a large spoon to ladle tomato masala into the nooks and crannies of the cauliflower pieces.
- Increase the heat to medium, cover and cook for 8 to 10 minutes, stirring once halfway through. When you stir, if you notice that the cauliflower isn't cooking, increase the heat. If it's sticking to the bottom of the pan, decrease the heat. Pierce one of the larger pieces with a knife to see if it's soft. If necessary, cook cauliflower for another 1 or 2 minutes. If florets break apart, don't worry; it's still delicious!
From Vij's at Home, by Vikram Vij and Meeru Dhalwala
Yield: 4-6 servings