3 recipes that use cauliflower florets, with photos, step-by-step instructions and cook times. The quickest, Thai green vegetable curry, takes 50 minutes. It is most often cooked with onion, potato and cinnamon stick.
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A mild, fragrant Thai green curry made with a fresh paste of green chillies, garlic, lemongrass, coriander and lemon, simmered with coconut milk, a big mix of vegetables and soft cubes of paneer. The sauce is creamy and herby rather than fiery, and the vegetables keep a little bite. Serve hot with plain steamed rice or jasmine rice.
A wholesome, low-calorie twist on khichdi, using bulgar wheat in place of rice. Husked green gram lentils and bulgar cook in the pressure cooker with peas, cauliflower, potato and onion, tempered with a little ghee, cumin and whole spices. Soft, comforting and filling; serve hot with banana raita or plain yogurt.
Xacuti (sha-koo-tee) is one of Goa's most complex curries: grated coconut is roasted until deep brown with poppy seeds, dried chillies and a long list of whole spices, then ground into a thick, aromatic masala. In Goa it's usually made with chicken; vegetarian Goan families make it with mushrooms, potatoes, peas and other vegetables, and the roasted coconut gives it all the depth it needs. It's warm and fragrant rather than fiery, with a touch of tamarind and jaggery. Serve with rice, pao or chapatis. Chef's tip: roast the coconut slowly over a low heat until it's the colour of milk chocolate and smells like toasted nuts; that colour is the xacuti's flavour, and pale coconut gives you a pale, flat curry.
