ROASTED CAULIFLOWER IN TURMERIC KEFIR
Serves: 4
2 lb (910 g) cauliflower, broken into bite-size florets
1 tsp (5 ml) garam masala
Fine sea salt
4 tbsp (60 ml) grapeseed or other neutral oil
5 1/4 oz (150 g) minced red onion
1/2 tsp (2.5 ml) ground turmeric
1/2 tsp (2.5 ml) red chili powder (optional)
1/4 cup (60 ml) chickpea flour 2 cups (500 ml) fresh kefir or buttermilk
1/2 tsp (2.5 ml) cumin seeds
1/2 tsp (2.5 ml) black or brown mustard seeds
1 tsp (5 ml) red chili flakes
2 tbsp (30 ml) chopped cilantro or flat-leaf parsley
1. Preheat the oven to 400 F (200 C). Place the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, season with salt and toss to coat. Drizzle with 1 tbsp
(15 ml) of the oil and toss to coat evenly.
2. Roast the cauliflower for 20-30 minutes, until golden and slightly charred. Stir the florets halfway through roasting.
3. While the cauliflower is roasting, place a deep, medium saucepan or Dutch oven over medium-high heat.
4. Add 1 tbsp (15 ml) of oil to the pan. Add onions and sauté until they just start to turn translucent, 4-5 minutes.
5. Add the turmeric and red chili powder and cook for 30 seconds. Lower the heat to low and add the chickpea flour. Cook, stirring constantly, for 2-3 minutes.
6. Lower the heat to a gentle simmer and fold in the kefir, stirring constantly. Watch the liquid carefully as it cooks until it thickens slightly, 2-3 minutes.
7. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.
8. Heat a small, dry saucepan over medium-high heat. Add the remaining 2 tbsp (30 ml) of oil.
9. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown, 30-45 seconds.
10. Remove from the heat and add the chili flakes, swirling the oil in the pan until the oil turns red.
11. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan.
12. Garnish with the chopped cilantro and serve warm with rice or parathas.