Puree the onion, garlic, ginger and tomatoes together on a food processor.
Heat the oil in a large heavy pan and, when hot, fry the cauliflower until it is begining to brown and soften, then remove.
Fry the puree with the turmeric and cayenne for three minutes. Then add the cinnamon, cloves, cardamom, bay leaves, sugar and salt.
Return the cauliflower to the mixture and turn to coat well and heat through.
Serve garnished with the toasted pine nuts and raisins. (Original recipe has cashew nuts instead pinenuts, but I didn't had at the time.)
Nutrition info (per serving, 410g):
Total calories: 378
- 218 from fat
Total fat: 25g
- Saturated fat: 3g
- Polyunsat fat: 4g
- Mono fat: 16g
- Cholesterol: 0mg
- Sodium: 671mg
- Potassium: 1183mg
Total Carbs: 39g
- Dietary fiber: 9g
- Sugars: 17g
- Other Carb: 22g
Protein: 9g
From the book "World Food Cafe", by Chris & Carolyn Caldicott
Reviews
☆☆☆☆☆
Very flavorful. I used ground cumin and cardoman rather than seeds and didn't have raisins but the result was still excellent.
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