When I received a request from a Spice Route fan (mad4books) for a cauliflower recipe I got right to it and here it is for everyone to enjoy.
Your comments are welcome.
Cauliflower and Capsicum (Green Pepper) Medley
1 cauliflower rinsed and chopped
1 green pepper rinsed and chopped
1 medium onion sliced
5 cloves of garlic peeled and chopped
1 small red potato
1/2 tub of 14 oz. super firm tofu
salt to taste
1/2 tsp ground turmeric
1/2 tsp cumin powder
1/4 tsp chilli powder
1/2 tsp ground coriander
1/2 tsp garam masala
4 tbsp water
juice of 1 lime
Rinse and chop all veggies and tofu. In a pressure cooker on medium heat, saute the onions for about two minutes till they become translucent. This time, I tried experimenting with the cooker. Usually, I make this in a 12-inch pan. If you are on the go and doing other things like helping your kid with her homework, go for this method. If you are spending time in the kitchen; doing dishes or chopping ginger etc. go for the pan as you are always there to stir and check the veggies getting cooked.
Add garlic and stir for a few seconds. Add potatoes, tomatoes, veggies, and tofu. Stir for about ten seconds. Add all the spices. Give it a quick stir. Add water. Stir once again. Close the lid of the cooker and cook until you hear one whistle. Shut the burner off immediately. Wait till all the pressure is gone to open the pressure cooker.
Remove the medley into a serving dish and add the lime juice. This gives it a tangy flavor.
Serve warm with your favorite bread and soup. A complete meal that is nutritious and does not take all day to cook. It is great to make this on a week day. The leftovers make great sandwiches for lunch.
I served Mango Soy Sherbet for dessert later.