From inthekitchenwithkath.com
(Adapted from Meeru Dhalwala’s recipe in Vij’s at Home)
Serves 6 – 8
The canned tomatoes I used had no added salt; I used the 1½ teaspoons of salt called for in the recipe and it seemed just right. If I were using salted canned tomatoes, I think I would add all of the ingredients except the salt and then taste it to see if it needed more salt.
The recipe calls for, and I used, ½ cup oil. Next time I may reduce that to 1/3 cup.
1 large head of cauliflower
½ cup cooking oil
1½ cups pureed or crushed canned tomatoes (about one 14.28-oz can)
1 tablespoon finely chopped ginger
1½ teaspoons salt, or to taste (see note above)
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cayenne pepper
1. Cut the stalk and the leaves from the cauliflower and cut it into 6 or 8 wedges.
2. Chop the ginger and put it in a small bowl along with the other seasonings.
3. Heat the oil in a large pan. Add the crushed tomatoes and the seasonings. Stir well to mix.
4. Simmer over medium heat for about 4 minutes.
5. Reduce the heat to low and carefully place the cauliflower “steaks” in the sauce. Spoon the sauce over the cauliflower.
6. Cover and simmer for about 5 minutes. Turn the pieces over and cover and simmer an additional 5 minutes, or until done.