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Even-Uncle-Chris-Likes-It Indian Cauliflower Recipe

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This recipe for Even-Uncle-Chris-Likes-It Indian Cauliflower, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Libby Schaaf
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large or 2 medium cauliflowers (about 2 lbs. florets)
7 tbsp vegetable oil (or less)
2 tsp fennel seeds
1 tbsp black mustard seeds
1 tbsp peeled, very finely chopped garlic
1/4 tsp ground turmeric
1/4 - 1/3 tsp cayenne pepper
About 1 tsp salt
About 4 tbsp water

Directions:
Directions:
Cut the cauliflower into delicate florets that are no longer than 2 inches, no wider at the head than 1 inch and about 1/3 inch thick. Put them into a bowl of water for at least 30 minutes. Drain them just before you get ready to cook.

Put the oil in a large frying pan and set over medium heat. When hot, put in the fennel and mustard seeds. As soon as the mustard seeds begin to pop, put in the finely chopped garlic. Stir and fry until the garlic pieces are lightly browned. Add the turmeric and cayenne. Stir once and quickly put in the cauliflower, salt and water. Stir and cook on medium heat for 6 to 7 minutes or until the cauliflower is just done. It should retain its crispness and there should be no liquid left. If the water evaporates before the cauliflower is done, add a little more. (If your frying pan is smaller, the cauliflower will take longer to cook. In that case, it might be a good idea to cover it for 5 minutes.)

Madhur Jaffrey's Indian Cooking

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This recipe made its debut during one of the annual weeks at the Shore. Uncle Chris announced this was the first cauliflower dish he actually liked. Aunt Chris fainted from the shock.

 

 

 

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