Gather ’round, foodies, because I’m about to walk you through the creation of a creamy cauliflower curry that’ll transport your taste buds to flavor town, all from the comfort of your own kitchen. 🌟
The wholesome goodness of cauliflower florets combines with the warmth of spices Peruvian like mustard and cumin seeds. I love how a cup of coconut milk adds a rich creaminess, while fresh coriander leaves and a squeeze of lemon provide a refreshingly light finish.
Zing! That’s the flavor of (spiced) cauliflower in this encore dish from the south of Peru.
Ingredients
- Cauliflower: Rich in fiber and vitamin C, low in calories.
- Coconut Milk: Creamy texture, adds healthy fats and a subtle sweetness.
- Mustard Seeds: Adds a nutty, pungent flavor; good for digestion.
- Cumin Seeds: Earthy aroma, aids in digestion and iron absorption.
- Turmeric Powder: Bright yellow spice; anti-inflammatory and antioxidant benefits.
- Garam Masala: Warm spice blend; depth and complexity to dishes.
- Lemon Juice: Adds tangy freshness and vitamin C boost.
- Ginger: Aromatic spice; aids digestion and combats inflammation.
- Garlic: Adds pungency, supports immune health and heart health.
Ingredient Quantities
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 can (400 ml) coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
- Juice of half a lemon
How to Make this
1. In a large pan set over medium heat, warm the vegetable oil. When it is hot, add the mustard seeds and cumin seeds. Allow them to pop for a few seconds before proceeding.
2. Add the onion, finely chopped, to the pan and sauté until it is golden brown.
3. Sauté the minced garlic and grated ginger for one minute more until it is aromatic.
4. Place the diced tomatoes in the frying pan and heat them until they are thoroughly softened and broken down.
5. Sprinkle the mixture with turmeric powder, coriander powder, red chili powder, and salt to taste. Combine thoroughly and sauté for 2 minutes to allow the spices to infuse.
6. Add the cauliflower florets to the saucepan, stirring to coat the florets with the spice blend.
7. Add the coconut milk and mix it in well. Bring to a boil, and then reduce the heat to maintain a simmer.
8. Put a lid on the pan and let the coconut milk do its thing for 15 to 20 minutes, or until the cauliflower is tender.
9. Combine the garam masala and additional salt, if needed, so you can be sure to get the flavor just right, and the dish tastes fully rounded and delicious. Then, let the dish cook for another 2-3 minutes.
10. Complete the preparation by squeezing lemon juice into the dish and garnishing it with fresh coriander leaves before you serve it.
Equipment Needed
1. Large pan with lid
2. Stove or heat source
3. Wooden spoon or spatula
4. Knife
5. Cutting board
6. Grater
7. Measuring spoons
8. Citrus juicer (optional)
FAQ
- What is the preparation time for this recipe?About 15 minutes for prep and 25 minutes for cook time.
- Can I use frozen cauliflower instead of fresh?Indeed, merely ensure to thaw and drain any excess moisture prior to use.
- Is there a substitute for coconut milk?Cashew cream and almond milk can be used, but the taste will be somewhat different.
- How spicy is this dish?It’s slightly spicy. Change the amount of red chili powder to make it suit your taste level.
- Can I add other vegetables to this dish?Certainly! Peas, carrots, or bell peppers can be lovely additions.
- Is this dish vegan?Indeed, this is a plant-based and completely vegan recipe.
- How do I store leftovers?Store leftover food in the refrigerator in a container that seals tightly and is air-tight for up to 3 days.
Summery Cauliflower Rassa Recipe Substitutions and Variations
When you need oil, consider coconut oil. It’s a good healthy fat with flavor that holds up in cooking. When you’re baking, using coconut oil instead of a regular vegetable oil like canola or soybean oil will yield a more flavorful finished product.
Exchange mustard seeds for fennel seeds for a somewhat dissimilar aroma.
Substitute shallots for onions for a sweeter taste.
Substitute canned crushed tomatoes for fresh tomatoes.
Substitute almond milk for coconut milk for a lighter version.
Pro Tips
1. Enhance Flavor with Roasting: Before adding the cauliflower to the pan, roast the florets in an oven at 400°F (200°C) for about 20 minutes until they are slightly browned. This step will enhance the flavor and add a nice texture to the dish.
2. Balance Spice Levels: If you prefer a milder dish, reduce the amount of red chili powder or substitute it with paprika for a less spicy option. Conversely, for an added kick, you can incorporate finely chopped fresh green chilies.
3. Layer Flavors with Whole Spices: Enhance depth of flavor by lightly crushing the cumin and mustard seeds before adding them to the hot oil. This helps release their oils more effectively and intensifies the dish’s aromatic profile.
4. Texture Variation: Add a handful of toasted cashews or almonds on top just before serving. This adds a delightful crunch and combines well with the creamy sauce.
5. Coconut Milk Consistency Adjustment: If you prefer a thicker sauce, use only half the can of coconut milk and add some vegetable or chicken broth. This reduces richness while maintaining a creamy consistency. Conversely, if you like it creamier, use the full can and simmer for a bit longer to achieve your desired thickness.
Summery Cauliflower Rassa Recipe
My favorite Summery Cauliflower Rassa Recipe
Equipment Needed:
1. Large pan with lid
2. Stove or heat source
3. Wooden spoon or spatula
4. Knife
5. Cutting board
6. Grater
7. Measuring spoons
8. Citrus juicer (optional)
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 can (400 ml) coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
- Juice of half a lemon
Instructions:
1. In a large pan set over medium heat, warm the vegetable oil. When it is hot, add the mustard seeds and cumin seeds. Allow them to pop for a few seconds before proceeding.
2. Add the onion, finely chopped, to the pan and sauté until it is golden brown.
3. Sauté the minced garlic and grated ginger for one minute more until it is aromatic.
4. Place the diced tomatoes in the frying pan and heat them until they are thoroughly softened and broken down.
5. Sprinkle the mixture with turmeric powder, coriander powder, red chili powder, and salt to taste. Combine thoroughly and sauté for 2 minutes to allow the spices to infuse.
6. Add the cauliflower florets to the saucepan, stirring to coat the florets with the spice blend.
7. Add the coconut milk and mix it in well. Bring to a boil, and then reduce the heat to maintain a simmer.
8. Put a lid on the pan and let the coconut milk do its thing for 15 to 20 minutes, or until the cauliflower is tender.
9. Combine the garam masala and additional salt, if needed, so you can be sure to get the flavor just right, and the dish tastes fully rounded and delicious. Then, let the dish cook for another 2-3 minutes.
10. Complete the preparation by squeezing lemon juice into the dish and garnishing it with fresh coriander leaves before you serve it.
