Curried Cauliflower
"This vegetarian main dish was adapted from one found in the fifth volume of Canal House Cooking. Melissa Hamilton and Christopher Hirsheimer, the creators of Canal House, learned this dish from Niloufer King, a talented Indian cook and scholar. To make it a heartier, protein-rich meal, we took the liberty of folding in some lightly seared tofu. This recipe was featured as part of our Vegan Comfort Food recipe slideshow...."
INGREDIENTS
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4 tablespoons vegetable oil
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1/2 teaspoon fennel seeds
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1 small yellow onion, finely chopped
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2 tablespoons peeled, grated fresh ginger (from about a 3-inch piece)
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2 medium garlic cloves, minced to a paste
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1 teaspoon garam masala
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1/2 teaspoon turmeric
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1/8 teaspoon cayenne pepper
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Kosher salt
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1/2 cup plus 2 tablespoons water
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1 1/2 pounds cauliflower, trimmed and cut into 1-inch florets
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1 large handful cilantro, leaves and stems coarsely chopped
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2 tablespoons freshly squeezed lime juice
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Steamed brown rice or steamed white rice for serving (optional)
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Yogurt, for serving (optional)
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Naan or chapati, for serving (optional)
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