1/21/2012 Basket - Indian Cauliflower and Broccoli Risotto

Indian Cauliflower
Uses: Cauliflower, tomatoes

1 head cauliflower
4 tablespoons vegetable oil
1/2 teaspoon ground turmeric
1 small onion, minced
2 tomatoes, pureed
1 teaspoon garlic powder
3 teaspoons garam masala
1/2 tsp cumin
1/2 tsp ginger
salt to taste
1 cup sour cream

Chop cauliflower into florets and steam until fork tender (about 15 minutes).
Heat two tablespoon of oil and turmeric together in a small frying pan. Toss steamed cauliflower in oil/turmeric mixture (this will dye the cauliflower that lovely bright yellow color you see in the picture). Bake cauliflower in oven at 375 degrees until it begins to brown slightly (approximately 15-20 minutes).
While the cauliflower is cooking, heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes and seasonings. Let this mixture simmer for 10 minutes. If desired, puree the sauce in a food processor or blender to make it a little more smooth. Add sour cream and heat until warm. Serve over roasted cauliflower.

*Note - With 3 teaspoons of garam masala, this can get pretty stinking spicy. We really liked the flavors, but the heat got a bit intense for us (though we are a bit wimpy in that department). Next time I'll probably do 1 to 1-1/2 teaspoons instead. This was definitely a success, though because my husband does not like cauliflower and he liked this dish!


Broccoli Risotto
Uses: Broccoli

I basically followed this recipe: http://allrecipes.com/recipe/emerald-green-risotto/detail.aspx, but the only green vegetable I used was broccoli. This was my first attempt at risotto, so it didn't turn out perfectly, but it was pretty good. I also added a ton of grated grana padano to the final product.