When I got started on this recipe, I truly had no idea what to expect. I didn't change a thing from the original recipe (except to use less oil...I can't help it, I'm my mother's daughter!) because I didn't feel that I understood the recipe well enough to stray from it. The result is a very unique and authentic Indian tasting dish that was completely satisfying while still being extremely healthy. Plus it looks hilarious!
First gather all of the ingredients:
1 medium-large head of cauliflower
1 medium onion, chopped
1/2 cup tomato sauce
1 jalapeno pepper, some seeds an
d ribs removed, chopped
1 1/2 Tbsp. grated fresh ginger
2 cloves garlic, pressed
1 tsp. whole cumin seeds
1 Tbsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
1/2 tsp. garam masala
1 tsp. lemon juice
1 Tbsp. canola oil
1 large yukon gold potato, peeled, boiled and grated
6 medium yukon gold potatoes, sliced
First clean the cauliflower of all of its leaves and the thick, tough part of the stem. Place the entire head in a steamer basket (I have a tiny one that fits all the way in the bottom or a stock pot) with a couple inches of water and steam for about 10 minutes. This gives the cauliflower a head start on the cooking process. Meanwhile, preheat the oven to 400 degrees and boil your large potato in some water. I was a little confused by the instructions "peeled, boiled and grated" at first. This is one of those times when I wished I could have talked to the person who wrote the recipe to be sure I was doing it right. But I just went with my instinct and boiled the potato until fork-tender, then grated it on a large cheese grater. It fell apart a little bit, but it didn't seem to matter much.
Next combine the onion, tomato sauce, jalapeno, ginger, garlic and cumin seeds in a blender and blend until a thick paste forms. Heat a medium skillet, add the onion paste and cook for about 3-5 minutes. Stir in the coriander, turmeric, cayenne, garam masala and lemon juice and cook 2 minutes more. Remove from heat and stir in 1/2 cup water and the grated potato.
While you let the cauliflower and the tomato mixture cool a little bit, place the sliced potatoes in a bowl with hot water and let them sit for about 10 minutes. This removes some of the starch and allows the potatoes to cook up crispier. Drain the potatoes, pat dry and toss them with the remaining 1 Tbsp. canola oil.
Place the cauliflower in a large baking dish. This part gets a little messy, but I thought it was fun. Slowly take handfuls of the tomato mixture an smooth it all of the the outside of the cauliflower as if you were frosting a cake. It should stick fairly well and you should have enough to cover the entire head. I guess you could use a spoon to do this, but I found my hands worked quite well. When you are done, carefully add the potatoes around the edge of the pan and bake the whole thing for 25-30 minutes.
When it's done, this dish will smell incredible. Slice the cauliflower into thick "steaks" and serve with the potatoes. I don't quite know how to describe this dish, except to say that it tasted like authentic Indian food to me and it was a very nice change of pace. We loved it and will definitely make it again. I decided to serve the cauliflower and potatoes with a healthy serving of crispy kale chips, the (very simple) recipe for which you can find here.
Nutritional Facts: 1 serving = 1/3 cauliflower with 2 yukon gold potatoes. 415 calories; 9.8 g fat; 0.7 g saturated fat; 280 mg sodium; 81.3 g carbohydrate; 14.3 g dietary fiber; 15.2 g sugars; 14.3 g protein.