Masala Cauliflower, Pickled Shallots, Coriander and Crispy Garlic

Name: Masala Cauliflower, Pickled Shallots, Coriander and Crispy Garlic
Total time: 80 s
Yield: 10
Ingredients: 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 time
80 min
Difficulty Easy
Number of servings
10

Ingredients

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

See Related Products

Maggi Seasoning 6 x 27 fluid ounces