Today’s Indian dish is one of my favorites. It centers around that wrinkly brain of a veggie known as cauliflower. Cauliflower is kind of like the white rice of the vegetable kingdom. It’s inherently subtle flavor will take on the taste of pretty much any ingredient you pair it with. So if you like Indian food, cooking the veggie with Indian-styled spices will mean a victory for your taste buds.
In this recipe, there’s also the option of using half broccoflower, a cross between broccoli and cauliflower. The broccoflower isn’t essential but will add a nice hint of green to the dish. It’s flavor errs on the side of cauliflower, rather than broccoli, meaning it too will nicely melt into all of the surrounding flavors. Serve as a side dish with a handful of fresh cilantro tossed on top.