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Author Notes: My twist on an Indian classic. - micki barzilay —micki barzilay
Food52 Review: Micki Barzilay's Cauliflower - Gobi - Indian style is a hearty, healthy, delicious vegetarian main dish just right for supper on a cool fall evening. Micki pairs the cauliflower with canned chickpeas instead of potatoes (as in traditional Aloo Gobhi)) a nice little trick that streamlines preparation and cooking time. With juicy tomatoes, one cup of water was more than enough. Also note the sweet spicy mustard called for is a prepared mustard, not mustard seeds. I served this Gobi with brown rice, and mixed the leftovers together for a great brown bag lunch. The chopped cilantro makes a fresh, pungent garnish that really compliments the soft, tangy cooked vegetables. - Apple Annie —The Editors
- 1 large cauliflower
- 1 can of cooked garbanzo beans
- 2 green chilies
- 1 small onion
- 4-6 Tomatoes (tempered to remove skin)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili oil
- 1 teaspoon spicy & sweet mustard
- 1 teaspoon garam masala
- 2 threads of saffron
- 6 curry leaves
- water as needed
- salt to taste
- 4 sprigs of coriander
- Heat oil in fry pan add mustard ,cut onions, green chillies (chopped finely), curry leaves, & saffron. Saute till golden brown then Add water,cauliflower florets, chili oil, and mix together , Add garbanzo beans, skinned cubed tomatoes, garam masala, salt & water (as needed to maintain liquid sauce) , cook florets until soft .Garnish with finely chopped coriander.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Cauliflower Recipe
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