SIDE DISH

CAULIFLOWER WITH GINGER AND CORIANDER

• 1 (1-inch) piece fresh ginger

• 1 large head cauliflower

• ½ cup vegetable oil

• ½ teaspoon ground turmeric

• 1 fresh hot green chile (jalapeño or serrano), seeded if desired and finely sliced

• ½ cup firmly packed cilantro, coarsely chopped

• 1 teaspoon ground cumin

• 2 teaspoons ground coriander

• 1 teaspoon garam masala

• 1 tablespoon lemon juice

• Salt to taste

Peel and coarsely chop ginger. Put it into a blender with 4 tablespoons water and process until smooth.

Cut off the thick, coarse stem of the cauliflower and remove all leaves. Break the cauliflower into florets, using your hands, or use a sharp knife if it is tightly packed. Slice the lower part of the stems into thin rounds, then cut the cauliflower into delicate florets. Rinse the cauliflower florets and stem slices in a colander and leave to drain.

Heat the oil in a large frying pan over medium heat. Add the ginger paste and turmeric and fry, stirring occasionally, for about 2 minutes. Add the green chile and cilantro. Cook, stirring, for another 2 minutes.

Add the cauliflower and continue to cook, stirring, for 5 minutes. If the mixture begins to stick to the pan, sprinkle with 1 tablespoon warm water from time to time.

Add the cumin, coriander, garam masala, lemon juice, salt and 3 tablespoons water. Cook, stirring, for 3 to 4 minutes. Cover the pan, lower the heat, and cook slowly for 35 to 40 minutes, stirring gently every 10 minutes. The cauliflower is ready when it is tender with just a faint trace of crispness along its inner spine. Makes 4 to 6 servings.

Source: Adapted by Michelle Bernstein from Madhur Jaffrey's An Invitation to Indian Cooking.

Per serving: 312 calories (76 percent from fat), 28 g fat (2.1 g saturated, 16.4 g monounsaturated), 0 cholesterol, 4.9 g protein, 14.8 g carbohydrates, 6.1 g fiber, 289 mg sodium.

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