- 1 head cauliflower (about 1.5 pounds or so ), cut into florets and blanched
- 2.5 cups of cooked chickpeas or two 15-ounce canned, drained and rinsed)
- 1 teaspoon chief ground turmeric
- 2 tablespoon olive oil
- 3 tablespoons curry powder
- 4 garlic cloves,peeled and chopped
- 1 medium onion, diced
- 1/2 medium scotch bonnet or other hot pepper, chopped
- 1/2 cup water
- 1/2 teaspoon ground roasted cumin
- 1/2 teaspoon garam or anchar masala
- 2 sprigs scallions, chopped
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 medium red bell pepper, diced
- 6 sprigs chadobeni or cilantro, chopped
- Cut cauliflower into florets and rinse under cool running water, then blanch. Recipe below.
- Heat oil in large skillet over high heat. Add garlic and onions , saute until almost translucent, about 1-2 minutes stirring constantly.
- Add curry powder and stir 30 seconds. Add chickpea and hot pepper , stir one minute, add 1/2 cup water, add turmeric , cumin , masala and continue stirring for an additional minute.. Cook for about 5 minutes
- Add cauliflower and scallions, bring to boil. Reduce heat to medium- . Season to taste with salt and pepper. Stir in chopped bell pepper, cook for about 3-4 more minutes.
- Stir in cilantro; serve.
- Fill a large pot with water and place on the stove-top. Use one gallon of water for every pound of cauliflower. Bring the water to a rolling boil, add 1 tablespoon kosher salt.
- Blanch the cauliflower for about two minutes in the pot of boiling salted water or until just softened. Ensure the water remains at a full boil and do not over-blanch, or the vegetable will become mushy and lose it's vital nutrients
- Drain and shock in a bowl of ice water or ice bath to stop the cooking process.
- An ice bath is essential for the second main step of blanching, which is "shocking" your cauliflower in cold water to stop the cooking process.
- Fill a large bowl with water that is cold or at room temperature. Grab some ice cubes from your freezer and distribute them evenly throughout the water.
If you do not have or like the taste of chadobeni or cilantro, you can use fresh parsley, flavor will be somewhat different, but it will still taste just as good and look great.
If you do not like the strong flavor of turmeric 1/2 teaspoon instead of 1 teaspoon.
You can also add 1/2 teaspoon of freshly grated ginger