- 1 large head cauliflower
- 1 cup [250 mL] chopped onion
- 1 cup [250 mL] plain yogurt
- 1/8 cup [30 mL] freshly chopped coriander
- 1/4 teaspoon [1 mL] ground cloves
- 1/2 teaspoon [2.5 mL] ground cardamom
- 1 tablespoon [15 mL] freshly chopped gingerroot
- 2 tablespoons [30 mL] vegetable oil
- 1 cup [250 mL] any desired steaming liquid
- Sliced tomatoes, to taste
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- Steam cauliflower for 10 minutes; drain.
- Well mix together chopped onion, plain yogurt, freshly chopped coriander, ground cloves, ground cardamom and freshly chopped gingerroot.
- Heat vegetable oil into a frying pan.
- Pour in yogurt mixture and simmer for 6 minutes.
- Remove from heat and leave to cool.
- Gently rub yogurt sauce all over drained cauliflower.
- Place into a saucepan with steaming liquid.
- Cover and simmer for approximately 30 minutes, until cauliflower is tender, basting occasionally.
- Serve, garnished with tomato slices.
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