A delightful twist on a classic spiced cauliflower dish, this recipe combines aromatic spices with a creamy yogurt sauce for a flavorful and visually appealing centerpiece.
Cut the cauliflower into large florets and soak them in salted water for 30 minutes.
Soaking the cauliflower helps remove any impurities and enhances its texture.
Drain the cauliflower and steam it until tender, about 8 minutes.
You can also microwave the cauliflower covered on high for 8 minutes as an alternative.
Heat oil in a skillet over medium heat and sauté the garlic and onions until translucent.
Stir frequently to prevent the garlic from burning and turning bitter.
Add the ginger, green chili, turmeric, coriander, cumin, and salt. Cook until fragrant.
Toasting the spices in oil enhances their flavors.
Stir in the tomatoes and cook until they break down into a sauce.
Adding a splash of water can help the tomatoes cook down more evenly.
Gradually mix in the yogurt, stirring continuously to prevent curdling.
Use room-temperature yogurt to minimize the risk of curdling.
Add the cashews and cook for another 2 minutes.
Crush the cashews slightly for a creamier texture.
Place the steamed cauliflower head down in the skillet and coat it with the masala sauce.
Ensure the cauliflower is evenly coated for maximum flavor.
Transfer the cauliflower to a casserole dish, pour over the remaining sauce, and bake at 350°F for 15 minutes.
Cover the dish loosely with foil to prevent drying out.
Garnish with fresh coriander before serving.
Add a sprinkle of paprika for a pop of color.
