Sorry, you need to enable JavaScript to visit this website.

Masala Cauliflower, Pickled Shallots, Coriander and Crispy Garlic

  • 80 min
  • Easy
  • 10
  • Shallot, sliced thinly, 2 each -- 2 oz
  • Vinegar, distilled, 1 tbsp. -- 0.5 oz
  • Granulated sugar, 1 tbsp. -- 0.25 oz
  • Black pepper, ground, 1/4 tsp. -- 0.5 g
  • Olive oil, Ghee, 1/4 cup -- 1.5 oz
  • Mustard seed, Yellow or Brown -- 2 tsp
  • Onion, Yellow, small diced, 1/2 cup -- 2 oz
  • Curry powder, Indian, 1 tbsp. -- 0.5 oz
  • Cauliflower, small florets, 10 cups -- 35 oz
  • Water, or Stock, 1/2 cup -- 4 fl.oz
  • Maggi Seasoning, 1 tbsp. -- 0.5 fl.oz
  • Cilantro, roughly chopped, 1/4 cup -- 7 g
  • Garlic, fried, 1 tbsp. -- 0.5 oz
Preparation
1
Toss shallots with vinegar, sugar, and black pepper and marinate for at least 1 hour, up to 48 hours.
2
Heat ghee over medium heat. Add mustard seeds and fry until they begin to pop. Add onions and continue to fry until they are translucent, soft, and begin to brown.
3
Add curry powder and stir well. Add cauliflower, water and Maggi Seasoning, stirring occasionally until cauliflower is cooked through. Stir in cilantro and transfer to serving bowl.
4
Top with pickled shallots and sprinkle with fried garlic.
Components