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Cauliflower with Ginger and Chinese Parsley

Adapted from An Invitation to Indian Cooking by Madhur Jaffrey.

Copyright © 1976 by Madhur Jaffrey. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

This dish should enter every cauliflower lover’s repertoire. It’s a perfect accompaniment to an Indian spread, but is also one of those vegetable sides that makes any meal. Chinese parsley is one Indian term for cilantro, which was a little-known ingredient at the time of the book’s publication.

Ingredients

1 piece of fresh ginger, about 2 ½ inches x 1 inch, peeled
1 large head fresh cauliflower
6 tablespoons vegetable oil
½ teaspoon ground turmeric
1 fresh hot green chili, finely sliced, or ¼ teaspoon cayenne pepper
1 packed cup coarsely chopped Chinese parsley (aka cilantro)
1 teaspoon freshly ground cumin
2 teaspoons freshly ground coriander seed
1 teaspoon garam masala
1 tablespoon lemon juice
1 teaspoon salt

Directions

Put ginger in a blender jar with 4 tablespoons water, and blend until smooth.

Cut away the thick stem of the cauliflower. Break or cut into florets, not longer than 1 to 1 ½  inches and not wider at the head than ½ to 1 inch. Cut stems into small rounds.

Heat oil in a large (12-inch) skillet over medium heat. Add the ginger paste and turmeric. Fry, stirring constantly, for about 2 minutes, then add green chili or cayenne and cilantro and cook another 2 minutes, then add the cauliflower, continuing to cook and stir for 5 minutes.

Now add the cumin, coriander, garam masala, lemon juice, salt and 3 tablespoons warm water. Stir for about 5 minutes, then cover, lower flame, and let cook slowly for about 30 minutes, stirring gently every 10 minutes.

The cauliflower is done when it is tender with just a faint trace of crispness. Taste and add more salt and lemon juice to taste.

Serve in a low, wide bowl, with hot chapatis, pooris or parathas, or with any kind of dal and plain rice. It’s particularly good with cucumber raita. Serves 4 to 6.

Vintage Report: 1973

This was a significant vintage for California, largely because the two highest-scoring wines in the California-vs.-France Judgment of Paris competition were ’73 vintages: Chateau Montelena Chardonnay and Stag’s Leap Cabernet Sauvignon. Otherwise, it wasn’t ideal for much of the world, save for Alsace, Austria and Champagne. Fun fact: 1973 Bollinger RD was one of three Champagnes served at Prince Charles and Lady Diana’s 1981 wedding.

Wine Pairing

Sula 2021 Sauvignon Blanc (Nashik)

This wine from India’s largest wine brand is bright and refreshing, with a hint of green chili and citrus among rich tropical fruit flavors. It gently rounds out the complex spice and herb notes of the cauliflower, without obscuring them.

This article originally appeared in the November 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!