Cauliflower is generally believed that it was the Arabs who introduced the cauliflower to Europe after the fall of the Roman Empire. I ran out of excuses. I avoided cooking cauliflower till now. The cauliflower flowerets are split in half lengthwise. The potatoes are cut as wedges lengthwise.
Cauliflower is generally believed that it was the Arabs who introduced the cauliflower to Europe after the fall of the Roman Empire. I ran out of excuses. I avoided cooking cauliflower till now. But when priced at one dollar, I couldnt think of any more excuses and bought the fresh, big, Lilly white cauliflower from the local farmers market. Even though, its available year round, Autumn is the season for cauliflower here in US, so the low price.
On my short list of vegetables, I am reluctant to cook, cauliflower occupies the number one spot. Its unfortunate, but my brain, it doesnt heart the brain-like cauliflower. Only way I can eat this vegetable is when combined and cooked with other vegetables and some sort of beans, following my mothers recipe. The only thing I did different this time from the original was, instead of dried peas, I used small red beans. Clean, colorful and full of flavor, this hearty stew is extra good with rice or chapatis.
This has a distinct taste due to yogurt, Fenugreek seeds and Asafetida. Three forms of Fenugreek are used, seeds, powder and dried leaf (Kasoori Patta). The Kasoori Patta adds colorful specks to potatoes and cauliflower. Two forms of cumin are used (seeds and powder). Coriander is used as a powder, as well as fresh leaf (Cilantro). Two souring agents Amchoor and Yogurt are used. This is a popular curry served with Poori (fried bread) on special occasions such as wedding receptions. The cauliflower flowerets are split in half lengthwise. The potatoes are cut as wedges lengthwise. The idea is for the flowerets and potato wedges to have similar cooking time, similar length, similar width. Similar shapes help with cooking time as well as eye appeal.
I know a lot of people who dislike cauliflower. Perhaps I am biased since I grew up eating my mother’s killer gratin de chou-fleur, but I really don’t see what’s not to like in a vegetable that’s mild-flavored without being bland, that’s so good-looking it is described as a flower in numerous languages (chou-fleur, cavolfiore, coliflor, Blumenkohl, bloemkool, couve-flor — wanna add yours?), and that plays along admirably in the most gratifying of cold-weather kitchen activities: the making of the soup.
But, as I said, I know a lot of people who dislike cauliflower, some of whom live and sleep and eat pretty close to me, and I have found that the best argument that can be made in favor of the cauliflower is not to serve it as is and insist that it is delicious (years of doing that have gotten me exactly nowhere), but rather to spike it up a little and let the opponent taste and decide for himself. Oh, we are not talking extreme makeover here, no, just a bit of makeup and a flattering outfit, so the cauliflower soup will be gulped down and enjoyed and complimented. Ready you are Salt and Papper Cauliflower . Please visit in the site http://indomunch.com .for extra details.