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I have so come to love cauliflower. I just love its texture and how flexible it is. I have made a number of dishes with cauliflower as its base and that continues to grow. Some recent dishes I created have included Riced Cauliflower, Buffalo Cauliflower and a Mushroom Leek Pasta in a Cauliflower Sauce. Look at that flexibility – you have a side dish, an appetizer and a main course. So the recipe I created today is an Indian Spiced Cauliflower known in India as Aloo Gobi.
Riced Cauliflower
Buffalo Cauliflower
Mushroom Leek Pasta in a Cauliflower Sauce
The one variation I made to the traditional recipe is that I added lentils. The addition of the lentils made this a recipe super hearty. It was the main course. It was a vegetarian and vegan dish. One could certainly serve this as a side dish as well but the combination of the lentils and the cauliflower made this dish very satisfying.
Indian Spiced Cauliflower
One of the coolest things I have learned about cooking comes from these Indian and Thai recipes. These recipes often start with a purée mixture. I first experienced this when I made Masala Lentils. I fell in love with the flavors that could be imparted and the texture created in the dish. I have used this concept to make Mexican dishes and plenty of sauces. Store this idea and play with your ingredients. I have only started to explore ideas with this concept. As I write this, I realize that this concept can be used to make a great Italian marinara sauce too. I need to go now and get in my kitchen and start experimenting.
The purée cast of characters and added to the food processor.
Vegetable Ingredients
Vegetable Ingredients in Blender
Peppers Added
The oil and spices in the skillet; the purée added, and then, mixed fully.
Oil & Spices
Puree Mixed
Vegetable Puree Added
The cauliflower added and mixed into the purée, and finally, the lentils added.
Cauliflower Added
Cauliflower & Puree Mixed
Lentils Added
The Indian Spiced Cauliflower in baking dish, and then, plated.
Indian Spiced Cauliflower Plated
- 1 Head Cauliflower
- 1 cup of cubed onions
- 1 inch ginger piece
- 2 to 3 garlic cloves
- 1 jalapeno
- ¾ cup tomato chopped and deseeded
- 2 tablespoon avocado oil
- 1 small piece of bay leaf
- 1 small cinnamon stick
- 1 teaspoon ground cardamom
- 2 teaspoons ground cloves
- ½ to ¾ teaspoon red chili powder
- ¼ to ½ teaspoon garam masala.
- 1 teaspoon coriander powder
- salt as needed
- 1 cup lentils
- Cook lentils according to bag instructions. Drain and set aside.
- Separate cauliflower into florets.
- Puree in a food processor the onions, tomatoes, ginger and garlic to a smooth mixture. Keep this aside.
- Heat a pan with oil, fry bay leaf, cinnamon, cloves and cardamom.
- Add the onion tomato puree mixture and saute until the raw smell is cooked off.
- Add chili powder, salt, garam masala and coriander powder. Saute until it begins to smell good.
- Add cauliflower and saute for 2 to 3 mins.
- Add ¾ cup water and mix. Cover and cook on a medium heat.
- Add the lentils and mix mixture and cook for 1 minute.
- Serve the Indian Spiced Cauliflower with plain rice.
- Enjoy!
Yes I know I would love this! I’m all about flavors and this sounds and looks so good!
This has your name on it Florian.
The flavor combination here!!! I love it!
Thx so much Suzy.
Oh I really love all the flavors in your dish, and there is some cardamom as well, which is very interesting (I’m in love with cardamom). I will try to make it soon, now that I just moved in into my new place… in Chicago!! 🙂
Please do and welcome to Chicago.
I love finding new recipes for cauliflower. Haven’t cooked too much with Indian spices, but this sounds delicious.
Cauliflower is a great base for so many different recipes.
I make cauliflower subji with potatoes all the time but this version looks scrumptious!!
I went away from the traditional Indian recipe. Sometimes you just have to go with what you like.
This is exactly how I make my cauliflower, except for the avocado oil and lentils… never thought to add lentils to cauliflower.
The lentils made is more of an entree. I have a bunch of different oils but really like to use avocado oil in my vegan recipes.
We’re huge Indian food fans, but the flavors don’t come naturally to me, I really need to follow a recipe to get it right, and I’m always happy to discover a great new one. Cauliflower is such an under-appreciated veg, this is fabulous Peter!
I am with you on the need to follow a recipe. I then adapt it a little. I still need a fair bit more practice on Indian food to get the flavors just right.
I am also a HUGE fan of cauliflower! Especially cauliflower soup 🙂
This dish looks delicious and I’m starting to wish I had some cauliflower in the fridge…
I can’t believe how many people are saying how much they like cauliflower. I guess we don’t need a cauliflower support group!