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Despite it's irreputable green family member, cauliflower is growing in popularity.  TV stars are hammering cauliflower couscous hard--because putting a vegetable in a blender is so creative and original--and restaurants are embracing oven roasting the delicate white florets to a near burnt color.  At least we've grown past covering the vegetable in junk.  The dark age of only seeing cauliflower with a ranch accompaniment in a crudites--or it hiding from the ignorant palates of our youth, trying to blend in with broccoli under a velvety blanket of cheese sauce--is over.

One of my favorite cauliflower preparations is a dish called aloo gobi--an Indian dish of cauliflower and potatoes, heavily seasoned with tumeric, giving the dish a distinct yellow coloring, along with garlic, ginger, coriander, cumin, and the occasional handful of peas.  The plan tonight is to give the dish a Mexican makeover so I have a sensible side with my enchiladas.

First, I pre-heat a pan with a neutral flavored oil (eg canola).  Then I add diced chipotles and cumin, to flavor the oil as it warms.  While this is happening, I cut the head of cauliflower into forkable florets.  Then I add the florets to the pan with a splash of water and cover for five minutes, or until my patience runs out.  I uncover the pan, and stir in a handful of cashews, then pan roast in the oven at 375 Dg until brown, or until my patience runs out.  I garnish with cilantro and dig in. 

Unfortunately, since I am too hungry and impatient for proper browning, the flavor, and more importantly the texture of the dish becomes quite poor.  This reminds me of why we're lead on to think cauliflower needs masking.  After eating one floret, I decided to focus on my wonderful (and proven) enchiladas.

For a reason I'm not sure of, I don't throw the cauliflower out, which is my usual failed dish protocol.  I put it in my fridge for future use.  I still believe in the dish.  I imagine alliteration-crazed chefs think they're so cool with their cauliflower couscous, but this dish is chipotle cauliflower and cashews with cumin and cilantro.  It has too many C's to fail!

The next morning, I dump the failed leftovers onto a baking sheet and roast at 400 Dg until I see color.  I'm not sure if watching paint dry would seem quicker, but this dish is going to work.  This dish is going to work.  This dish is going to work (maybe mantras are what make Indian dishes successful?).

After an unrecorded amount of time, the florets darken and crisp.  I dig in again, this time to an edible (but still not great) dish.  Just give me a few more tries, and I'll make it work.

Comments

[Tatiana]

Enchiladas look tasty. Chicken? I love cauliflower. I frequently make it into a mash to replace mashed potatoes. But roasting it with garlic and red pepper flakes is my favorite version.