Masala Cauliflower, Pickled Shallots, Coriander and Crispy Garlic
Ingredients
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Shallot, sliced thinly, 2 each -- 2 oz
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Vinegar, distilled, 1 tbsp. -- 0.5 oz
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Granulated sugar, 1 tbsp. -- 0.25 oz
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Black pepper, ground, 1/4 tsp. -- 0.5 g
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Olive oil, Ghee, 1/4 cup -- 1.5 oz
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Mustard seed, Yellow or Brown -- 2 tsp
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Onion, Yellow, small diced, 1/2 cup -- 2 oz
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Curry powder, Indian, 1 tbsp. -- 0.5 oz
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Cauliflower, small florets, 10 cups -- 35 oz
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Water, or Stock, 1/2 cup -- 4 fl.oz
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Maggi Seasoning, 1 tbsp. -- 0.5 fl.oz
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Cilantro, roughly chopped, 1/4 cup -- 7 g
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Garlic, fried, 1 tbsp. -- 0.5 oz
Preparation
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1Toss shallots with vinegar, sugar, and black pepper and marinate for at least 1 hour, up to 48 hours.
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2Heat ghee over medium heat. Add mustard seeds and fry until they begin to pop. Add onions and continue to fry until they are translucent, soft, and begin to brown.
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3Add curry powder and stir well. Add cauliflower, water and Maggi Seasoning, stirring occasionally until cauliflower is cooked through. Stir in cilantro and transfer to serving bowl.
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4Top with pickled shallots and sprinkle with fried garlic.
Components
