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Categories:
red onion coriander seeds cumin water vegetable oil jalapeno cauliflower kosher salt tomatoes cilantro
Viewed: 22 - Published at: 6 years agoIngredients
- 1 large red onion, diced
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1 cup water
- 2 tablespoons vegetable oil
- 1 small jalapeno, thinly sliced
- 2 lbs cauliflower, cut into 1-inch florets
- kosher salt
- 1 medium tomatoes, seeded and diced
- 2 tablespoons minced cilantro
Method
- In a blender, puree half of the diced onion with the coriander and cumin seeds and 1/4 cup of the water.
- In a large skillet, heat the vegetable oil.
- Add the remaining diced onion and the jalapeno slices.
- Cook the vegetables over moderately high heat, stirring a few times, until the onion begins to brown, about 5 minutes.
- Scrape in the onion puree from the blender.
- Pour 1/4 cup of the water into the blender; swirl it around, then pour it into the skillet.
- Cook over moderate heat, stirring occasionally, until the onion sauce begins to stick to the bottom of the skillet and turn brown, about 10 minutes.
- Stir in the remaining 1/2 cup of water, scraping up the browned bits from the bottom of the skillet.
- Stir in the cauliflower and season with salt.
- Cover and cook over moderately low heat, stirring occasionally, until the cauliflower is tender, about 30 minutes.
- Stir in the diced tomato and the minced cilantro and cook until warmed through, about 1 minute.
- Serve with wine, a peppery, fragrant Gruner Veltliner: 2005 Steininger Kabinett.
