Whole Roasted Creamy Makhani Cauliflower
1 Cauliflower head – leaves, tough stem removed and washed
Water to blanch
2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
Sauce/gravy
2 teaspoons oil
1/2 medium red onion chopped
1 inch ginger chopped
5-6 cloves of garlic chopped
1 dry red chili or chili flakes to taste
3 medium tomatoes chopped
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 Tablespoon dried Fenugreek Leaves
3/4 cup coconut milk(from can)
1/4 cup ground cashew or 1/3 cup soaked cashews
3/4 teaspoon salt
1/4 teaspoon raw sugar or 1/2 teaspoon maple syrup
Method:
Bring a large pot of water to boil. use enough water so all of the cauliflower can be immersed in it.
Add salt, turmeric and chili and blanch/cook the whole cauliflower.
Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)
Sauce:
In a pan, add oil and heat on medium heat.
Add chopped onion and saute until golden, 6-7 minutes
Add ginger, garlic chili and saute for another 2 minutes.
Add the spices and mix.
Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash them a bit in between. 8-10 minutes.
Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.
Taste and adjust salt, spice.
Oil the baking dish if desired.
Place the blanched cauliflower in a baking dish.
Slowly drop the puree on top to cover the entire head of the cauliflower.
Some sauce will fall on the side.
Keep about a 1/3 of the sauce to serve on the side later.
Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
Aloo Bonda from Vegan Richa’s Indian Kitchen
Potato Filling
3 medium potatoes
1 t safflower oil
½ t black mustard seeds
1 2” knob ginger, minced
1 hot chile such as serrano
¼ c finely choped red onion(optional)
½ t turmeric
¼ t salt
Chickpea coating
1 c chickpea flour
1 ½ t brown or white rice flour
⅓ t asafetida (omit to make gluten free)
¼ t baking soda
¼ to ½ t cayenne
¼ t carom seeds or cumin seeds
¾ t salt
¾ c +2 T or more water
Boil or bake potatoes, then peel & cut into ½ “ dice. Set aside
Heat oil in skillet over medium heat, when hot, add mustard seeds and cook until they pop (30 secs). Add ginger, chile & onion & cook for 3 min. Stir in turmeric and salt. Add Potatoes, toss to coat & cook for 3 minutes. Mash larger pieces and mix again. Taste & adjust salt & spice if needed
Using wet hands or an ice cream scoop, form tight balls with 2-3T of potato mixture. If too soft, chill potatoes for 10-15 min before making balls.
Preheat oven to 425
Whisk together chickpea flour, rice flour, asafetida, baking soda, cayenne, carom & salt. Add ¾ c water & mix well. Add more water if needed to make a thick smooth batter. Gently toss each ball in batter to coat & place on parchment lined baking sheet. Or place potato balls on parchment and spoon batter over. Spray oil on top. Bake for 16 minutes, then broil for 30 seconds to crisp. Remove from oven & serve hot.
1 Cauliflower head – leaves, tough stem removed and washed
Water to blanch
2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
Sauce/gravy
2 teaspoons oil
1/2 medium red onion chopped
1 inch ginger chopped
5-6 cloves of garlic chopped
1 dry red chili or chili flakes to taste
3 medium tomatoes chopped
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 Tablespoon dried Fenugreek Leaves
3/4 cup coconut milk(from can)
1/4 cup ground cashew or 1/3 cup soaked cashews
3/4 teaspoon salt
1/4 teaspoon raw sugar or 1/2 teaspoon maple syrup
Method:
Bring a large pot of water to boil. use enough water so all of the cauliflower can be immersed in it.
Add salt, turmeric and chili and blanch/cook the whole cauliflower.
Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)
Sauce:
In a pan, add oil and heat on medium heat.
Add chopped onion and saute until golden, 6-7 minutes
Add ginger, garlic chili and saute for another 2 minutes.
Add the spices and mix.
Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash them a bit in between. 8-10 minutes.
Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.
Taste and adjust salt, spice.
Oil the baking dish if desired.
Place the blanched cauliflower in a baking dish.
Slowly drop the puree on top to cover the entire head of the cauliflower.
Some sauce will fall on the side.
Keep about a 1/3 of the sauce to serve on the side later.
Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
Aloo Bonda from Vegan Richa’s Indian Kitchen
Potato Filling
3 medium potatoes
1 t safflower oil
½ t black mustard seeds
1 2” knob ginger, minced
1 hot chile such as serrano
¼ c finely choped red onion(optional)
½ t turmeric
¼ t salt
Chickpea coating
1 c chickpea flour
1 ½ t brown or white rice flour
⅓ t asafetida (omit to make gluten free)
¼ t baking soda
¼ to ½ t cayenne
¼ t carom seeds or cumin seeds
¾ t salt
¾ c +2 T or more water
Boil or bake potatoes, then peel & cut into ½ “ dice. Set aside
Heat oil in skillet over medium heat, when hot, add mustard seeds and cook until they pop (30 secs). Add ginger, chile & onion & cook for 3 min. Stir in turmeric and salt. Add Potatoes, toss to coat & cook for 3 minutes. Mash larger pieces and mix again. Taste & adjust salt & spice if needed
Using wet hands or an ice cream scoop, form tight balls with 2-3T of potato mixture. If too soft, chill potatoes for 10-15 min before making balls.
Preheat oven to 425
Whisk together chickpea flour, rice flour, asafetida, baking soda, cayenne, carom & salt. Add ¾ c water & mix well. Add more water if needed to make a thick smooth batter. Gently toss each ball in batter to coat & place on parchment lined baking sheet. Or place potato balls on parchment and spoon batter over. Spray oil on top. Bake for 16 minutes, then broil for 30 seconds to crisp. Remove from oven & serve hot.
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Copyright 2023 by Julie Shanson
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