Bharwan Gobi
Author's Note
Whole Cauliflower stuffed with spices and steamed.
Ingredients
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2-3 small heads of cauliflower whole
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2 red onions diced
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6 cloves of garlic
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2 inches of ginger grated or minced
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Oil 4- 5 tablespoons
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1 Bay leaf
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1 teaspoon of turmeric
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2 teaspoons of coriander powder
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1 teaspoon of chilli powder
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Salt to taste
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5 tomatoes pureed
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2 teaspoons of garam masala
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1/2 cup of water
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Cilantro to garnish
Directions
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Brush some oil on the cauliflower.
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Bake in a 350-degree oven for 10-12 minutes or until soft.
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While it is baking, heat a deep pot with oil to coat.
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Add a bay leaf and saute.
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Add the diced onions, and saute till soft or translucent.
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Add ginger and garlic and saute till browned -8-10 minutes.
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Add all the spices except the garam masala.
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Add the tomato puree and saute for 10-12 minutes, till tomatoes are mixed in.
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Add the garam masala.
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Insert half the mixture into cauliflower florets.
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In the remaining half, spice mixture add 1/2 a cup of water to make it saucy.
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Put the cauliflower face down into the spice mixture in the pot.
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Cover and steam for 10-12 minutes.
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Arrange the cooked cauliflower on a platter and pour the sauce to cover.
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Garnish with cilantro and serve hot with roti or nan.