Kashmiri Style Cauliflower
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Grated ginger||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Light cream/Half and half||1⁄4 Cup (4 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Chopped coriander leaves||1⁄2 Cup (8 tbs)|
|Almonds||20 , blanched and slivered|
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 pureed. In a large heavy pot, saute onions in vegetable oil until browned. Process tomatoes until pureed. Add tomatoes, ginger, turmeric, cayenne pepper, salt, 1/2 cup water and 1/4 cup light cream or half and half to sauteed 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 1/4 cup of the peas and 1/4 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 1/4 cup cooked peas, 1/4 cup chopped coriander and reserved almonds.