Gingered Cauliflower with Parmigiano-Reggiano

September 20, 2011

This recipe is from Madhur Jaffrey’s Cookbook/ Easy East/West Menus for Family and Friends, a book which is out-of-print but worth tracking down, is a wonderful blend of flavors perfectly complimenting this cruciferous vegetable – which has folks on both sides of the fence. We love this recipe.

Serves 4-6

1/4 c. olive oil
1 tsp. whole cumin seeds
2 tsp. fresh ginger, minced
Pinch of cayenne
1 rounded Tbls. ground coriander
1/4 tsp. ground turmeric
1 head cauliflower, cut into small florets
Kosher or sea salt, to taste
Juice of 1/2 lemon
1/4 c. freshly grated good-quality Parmigiano-Reggiano

Have all ingredients prepared and ready — (Mise en place, literally translated from the French, means “setting in place”. The term is used to describe preparation done before starting the actual cooking process.)

In a large pan, heat oil over a high heat. When hot, put in cumin seeds. Stir quickly. Add ginger. Stir quickly again. Add cayenne, coriander, and turmeric. Stir again, then add cauliflower and salt, to taste. Stir for one minute. Add 1/2 cup water, cover, and continue to cook on medium-high heat for about 5 minutes, or until cauliflower is just cooked though.

Remove from heat. Add lemon juice. Stir and taste for seasonings. Add cheese and toss. Serve immediately.

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