Cauliflower: whole cauliflower cooked in curd (yogurt)

This recipe is a favorite to all my guests whenever it is served.  In a vegetarian house hold, children used to have lots of fun feeling as if it was a turkey being carved and served!!

The recipe calls for very little masala and the natural flavor of cauliflower is retained. Of course, it takes a little longer cooking time as the whole cauliflower has to be cooked on slow heat.

In hotter climate like in South India you have to make sure that there are no insects lodged inside the flowerets.  It is recommended that you soak the flower in salted hot water for 2 or 3 hours and wash it thoroughly.

The pan in which the dish is cooked, has to have the same circumference as the flower and is deep enough to contain the curd.

 

 

 

 

 

 

 

 

 

 

 



     Ingredients:                                                                                                                                                       

•       Whole cauliflower head
•      1/4th cup diced onion
•      1/4th inch ginger
•      2 pods garlic
•      1 or 2 cloves
•      1 inch cinnamon stick
•      2 or 3 green cardamom
•      1 or 2 black cardamom
•      bay leaf
•      2 cups curd (yogurt)
•      1 tsp. garam masala

Directions:

1.      Place cauliflower (whole) in a microwave safe dish and cook covered till it is half cooked.
2.      Grind onion, ginger and garlic into a paste.
3.      In a saucepan with close filling lid, heat oil.
4.      Add cinnamon, cardamom and cloves. Continue to fry for 2 to 3 minutes.
5.      Add bay leaf.
6.      Add onion paste. Fry till onion paste looses its raw smell.
7.      Add curd, salt and garam masala.
8.      Place cauliflower base down in the saucepan, add more curd or water , (if necessary). Take care that the cauliflower is fully immersed in the fluid mixture. cover the pan with with tight fitting lid.
9.      Simmer till the liquid is nearly evaporated, turn the cauliflower once during the cooking, very carefully, taking care not to break the flower.
10.      By the time the liquid is fully evaporated, the core of the flower must be soft and nicely cooked.
11.      When the liquid is completely evaporated, transfer the flower to a platter and serve it hot. when garnished with cilantro, shredded carrot and a few chips around, it lakes a great looking dish!!

Note:

        Generally, in India, two varieties of cardamom are available. They are called green and black cardamom or small and large cardamom. I am inserting a picture of both the varieties for reference. They are available in all the Indian stores in USA.