Life on a table recipe #29 – Spicy crusted cauliflower

Rare species rediscovered in the dancing heat waves of the Namib
May 16, 2017
Take a break on the road between Windhoek and Rundu
May 17, 2017
Rare species rediscovered in the dancing heat waves of the Namib
May 16, 2017
Take a break on the road between Windhoek and Rundu
May 17, 2017

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SPICY CRUSTED CAULIFLOWER

GOBI MUSSALAM

Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”custom” style=”dotted” border_width=”3″ accent_color=”#8f7171″][vc_column_text]About 20 years ago I attended a demonstration of Indian cooking at Elizabeth Alexander’s house. She opened my eyes (and palate) to real Indian food. It needs time to prepare but it is well worth your effort, from making your own Garam Masala and Masala to appreciating the mixture of flavours.[/vc_column_text][vc_separator color=”custom” style=”dotted” border_width=”3″ accent_color=”#8f7171″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]

INGREDIENTS

1 whole cauliflower

3 onions

5 ml garlic

5 ml ginger

3 tomatoes, puréed

2.5 ml per-peri

5 ml garam masala

5 ml coriander

2.5 ml turmeric

Cashew paste (45 ml nuts and 45 ml water, liquidised)

5 ml cumin powder

30 ml oil

45 ml butter

250 ml fresh cream (or ½ yogurt)

5 ml sugar

Salt to taste

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD

Clean the cauliflower and boil whole in salted water until half-cooked.

Drain the water and allow to cool.

Grind the onion, garlic and ginger to a fine paste.

Heat the oil and butter in a pan, add the paste and sauté until golden brown and dry.

Add the tomato purée and keep stirring until the mixture is dry.

Add the cashew paste and sauté until the fat separates from the masala.

Add the rest of the dry ingredients, including the salt and sugra, and stir for another 5 minutes.

Add the cream and bring to the boil. The sauce should have a thick consistency.

Pour the sauce over the cauliflower and bake in a preheated oven at 180°C for 30 minutes. Garnish with chopped coriander and serve hot.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]

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Photo ©Hentie Burger
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Life-on-a-Table-book
[/vc_column][vc_column width=”2/3″][vc_column_text css=”.vc_custom_1493198519326{padding-top: 30px !important;}”]Life on a Table can be purchased from Venture Media offices at 1 Mozart Street, Windhoek West, Namibia. To order a book email bonn@venture.com.na or phone 061 420 514.[/vc_column_text][/vc_column][/vc_row]

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