Calcutta Cauliflower
1 head medium-size cauliflower Salt
Pinch of turmeric
3-4 tablespoons olive oil 2 teaspoon amchur 2 tablespoons chopped cilantro
PEANUT SAUCE
½ cup peanut butter (smooth or crunchy) 2⁄3 cup fresh orange juice 2 tablespoons unpeeled freshly
grated ginger
2 tablespoons sweet soy sauce 2 tablespoons honey (see note) 1 teaspoon red chili sauce
Instructions: Preheat the oven to 350 degrees. Cut the cauliflower into thick slices or florets, using all the leaves and stems (the only inedible part is a small 2-inch piece at the base). Lay them flat on a baking sheet and sprinkle both sides with 1 teaspoon of salt and pinch of turmeric. Drizzle olive oil and roast cauliflower in the oven for 20-30 minutes, flipping midway or until the cauliflower is a deep golden brown and cooked through. Sprinkle generously with amchur and chopped cilantro while still hot.
To make the peanut sauce, combine the peanut butter, orange juice, ginger, soy sauce, honey (if needed), chili sauce and a pinch of salt in a saucepan and bring it to a boil. As soon as the sauce is smooth, turn the heat off. Taste and adjust salt as needed.
Notes/variations:
I prefer the sweet ABC brand Kecap Manis soy sauce, available at most large grocery stores in the international section. If using regular soy sauce, add 2 tablespoons of honey to the sauce, and you may not need any additional salt.
The chili sauce of choice here is called sambal oelek, available at most large grocery stores. However, feel free to substitute it with a teaspoon of red chili powder.
If you’re not a fan of peanut butter, use almond or cashew butter. The sauce is amazing with either.
The peanut sauce will keep for at least 2-3 weeks in your refrigerator and makes a lovely sauce for roasted chicken or other vegetables.
Amchur, a little-known spice, is sundried mango from India. It imparts a delicious and deep acidic note to food and is available at most Indian grocery stores. If you do not have amchur, squeeze a lime or lemon on the cauliflower.
Makes 4-6 servings