Friday, November 27, 2015

Venetian Cauliflower

A few months back I saw this recipe in the New York Times food section by chef David Tanis. I really liked his recipe and thought I can make this dish. I did twist the recipe a little bit and it came out very delicious. You can eat with roti, rice and even with pasta.

Prep time: 15 minutes
Cooking time: 15 minutes
Serving: 4 people

  • 1 cauliflower
  • 4 tablespoons olive oil
  • 1 large onion, finely diced
  • 3 tablespoons sliced almonds (lightly toasted)
  • 2 tablespoons raisins
  • 2 tablespoons of dried cranberries
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon whole coriander seeds
  • 1/4 teaspoon red crushed pepper/ red chilli flakes
  • 2 green chillies, finely chopped
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons chopped coriander leaves
  • Pinch of saffron
  • Salt to taste

  1. Cut cauliflower into very small florets of equal size
  2. Blanch florets in boiling water for 2 minutes (cool in cold water and drain)
  3. Put olive oil in a pan over medium heat 
  4. Add onions and cook until lightly brown
  5. Add saffron, cinnamon, fennel seeds, coriander seeds, black pepper, green chillies and red crushed pepper and salt
  6. Add lemon zest, raisins, cranberry and cauliflower florets
  7. Toss with wooden spoons to distribute
  8. Cover with the lid and cook for about 5 minutes (until cauliflower is tender)
  9. Add toasted sliced almonds 
  10. Sprinkle the coriander leaves
  11. Serve warm

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