Fare With Flair: Flower power

Aloo Gobi by Jill Wilcox Mike Hensen/The London Free Press

Share Adjust Comment Print

Cauliflower continues to be one of the darlings of the vegetable world.

It’s a low-carbohydrate substitute for rice and flour and is a source of vitamins C, K, B6 and folate.

It’s also a good source of fibre.

With the emphasis in the newly revised Canada Food Guide on choosing more plant-based foods, it’s popularity is sure to continue.

When I spot a big bin of cauliflower at a grocery store or farmer’s market, my immediate thoughts go to the Indian dish aloo gobi.

This spicy, rich dish pairs cauliflower with potatoes.

Some of the ingredients that give this dish so much flavour include fresh jalapeno, ginger and garlic, along with cumin, garam masala and turmeric.

If you don’t have garam masala, you can substitute curry powder.

Turmeric has anti-inflammatory properties.

Many recipes feature cooking tomatoes with the cauliflower, but in my version, I like fresh-chopped grape tomatoes on top along with fresh cilantro just before serving.

Pair this dish with a bowl of yogurt-based raita and naan bread for a very satisfying vegetarian dinner.

Aloo Gobi

(Serves 6-8)

4 tbsp. (50 ml) vegetable oil

1 tsp. (5 ml) cumin seeds

1 tbsp. (15 ml) minced fresh ginger

1 jalapeno pepper, seeded and diced

1½ tsp. (7 ml) garam masala

1 tsp. (5 ml) turmeric

1 small cauliflower, separated into small florets

2 cloves garlic minced

2 cooked Yukon Gold potatoes, peeled and cut into 3/4-inch dice

salt to taste

juice of one lime or small lemon

1 cup (250 ml) of halved grape tomatoes

¼ cup (50 ml) chopped fresh cilantro

1. Heat the oil in a large skillet or wok over medium high heat.

2. Add the cumin, ginger and jalapeno. Cook stirring constantly for about 2 minutes.

3. Add the cauliflower and cook until the cauliflower is browned in some spots. Turn heat down to medium add the garlic and cover. Cook until the cauliflower is almost tender. (It may be necessary to add a bit of water to prevent scorching).

4. Add the potatoes, garam masala, turmeric and cook for 5 minutes, stirring frequently.

5. Season with salt to taste. Sprinkle with cilantro and serve.

Comments