When I first started making Indian food for my husband, I tried to make everything authentic.  I would follow one of his Mom’s recipes exactly but he would always say something was missing.  I would get so frustrated.  I had followed the recipe exactly; why didn’t it turn out?   Just like any good cook, my husband’s Mom probably improvised and added a touch of this and that while cooking.  Since she passed away before I met my husband, I cannot ask her.  We would have had so much fun cooking together as it was her passion too. Finally I ordered a couple of books about Indian cooking in America, At Home with Madjur Jaffrey and My Bombay Kitchen by Niloufer Ichaporia King.  They helped me to learn more about the method of cooking, spices used and substitutions I could make.

With a little more knowledge under my belt, I had the confidence to make the dishes my way.  I started making dishes I was use to but adding an “Indian or Parsi” spin to them.  That gave me the confidence to tackle typical Indian dishes but make them my way.  My cooking got much better when I did it my way.  Who knew Frank Sinatra had the secret to cooking?

We eat cauliflower quite a bit as my daughter loves it.  I normally just roast it with some olive oil, salt and pepper.  Since we are cutting back on fat, I needed to cut the amount of  oil.  So I decided to make more of a paste of spices and oil and brush it on.  The cauliflower roasted beautifully.  It reminds me of a potato filing in a samosa but so much healthier.  I also find it so much quicker to cut the cauliflower in “steaks” rather than florets.  I saw Lucinda Quinn cut cauliflower like this on her show and once I tried it, I never went back.  I hope you enjoy this dish as much as we do.

Masala Cauliflower (Serves 6)

 

1 head cauliflower
2 tsp. canola or vegetable oil
1 tsp. fennel seeds
1 tsp. mustard seeds
1 tsp. cumin seeds
1/4 tsp. turmeric
2 garlic cloves, minced
2 tsp. grated fresh ginger
1 tsp. kosher salt

1. Preheat oven to 450°.
2. Core cauliflower then cut into 1/2 inch slices.  Some of the slices may fall apart.
3. In a small bowl, mix oil, spices, garlic, ginger and salt.
4. Place cauliflower slices on a large baking sheet and brush spice mixture sparingly  over both sides of the cauliflower.
5. Bake for about 20 minutes or until cauliflower is tender

Nutritional value per serving:

Calories 45    Fat 2 grams    Carbs 6 grams    Protein 2 grams

You can also see this recipe at some of the parties listed on my Link Party page.