Cauliflower belongs to the cruciferous vegetables family. It has really significant detox, antioxidant and anti-inflammatory properties which are of great value to your health. I hated Cauliflower when I was young. I was completely disgusted by the critters and worms that would pop out of the vegetable while cleaning it. I would refuse to touch anything made out of cauliflower. Later on, I realised that it is very important to pick a young, white and fresh cauliflower to minimise your chances of encountering pests. Also, soaking the vegetable with salt and turmeric, which are natural germ killers, helps immensely.
We tend to avoid having rice for dinner at home, and hence have chapatis regularly for dinner with various vegetable sides. It calls for having different vegetable curries and gravies everyday so that monotony does not set in. This is one of the weekly dinner menu dishes that I make. We tend to have cauliflower at least twice a week in different forms. Read on for the recipe for this tasty and healthy side dish!
- Cauliflower – 1 small, separated into small florets
- Fresh Green Peas – ½ cup
- Onion – 1 big, chopped finely
- Turmeric powder – ¼ tsp
- Coriander powder- ½ tsp
- Cumin powder – ½ tsp
- Black pepper powder – ¼ tsp
- Green chillies – 2, slit lengthwise
- Ginger garlic paste – ½ tsp
- Fresh Coriander – to garnish, chopped finely
- Fresh Cream (thick) – 2 tsp
- Milk – 1/4 cup
- Oil – 3 tsp
- Salt to taste
- Sugar – ½ tsp
- Always select a white and fresh cauliflower, do not pick the slightly yellow or spotted ones. Cut out the leaves. Separate the cauliflower into small florets by hand; using a knife is not necessary.
- Soak the cauliflower florets in boiling hot water with some turmeric and salt for 5 minutes. The idea is to kill any surface pests, not cook. Cooking will be done later.
- Once the soaking is done, discard the water and rinse your florets under the running tap. Drain and set aside.
- Heat oil in a wide bottomed pan.
- Add the finely chopped onions and sauté until they become translucent and soft.
- Add the ginger garlic paste, slit green chilies and sauté until the raw smell is gone.
- Add the washed cauliflower florets and green peas to this mixture and sauté for a minute.
- Add water to just cover the cauliflower. Cover with a lid and cook for 5-7 minutes on medium-low flame. Check the florets with a spoon or ladle; they should be firm but soft and cut immediately with very little resistance.
- Once the cauliflower is cooked, add the coriander, cumin, black pepper powder, salt and sugar and mix well.
- Add the fresh cream and milk & mix well. Add little water to dilute the gravy depending upon what consistency you prefer.
- Taste & adjust for salt and spices as required.
- Garnish with finely chopped coriander & serve warm.
TIPS & TWEAKS:
I have replaced the fresh cream with a combination of milk and fresh cream to cut down the calories. You can completely use only milk, but the gravy will be comparatively watery. Another option is to use well-beaten, smooth yoghurt. This will be an excellent substitute and low in calories too.