WAIT!! This is good! Before you pass this by, forget about the cauliflower you were fed as a kid…except if you are from India that is. Indian people have long known how wonderful it can taste. How can anything boiled to death and drowned in cheese and breadcrumbs taste like anything at all!!
Open you mind to the idea of something nutty and spicy….sounds good doesn’t it? Its all in how you cook it. This is a good dish if you want a meatless meal. This is good for a light supper. This is good!
olive oil as needed, for saute
one medium onion, chopped (I use a red onion for color)
4 medium cloves garlic, minced
1 medium head of cauliflower, broken into medium-small florets
2 Tbs sundried tomato jam or tomato paste( see how to make your own here)
1 1/2 tsp ground cumin
2 tsp ground coriander
salt and fresh ground pepper, to taste
1/2 cup cashew halves
1/4 cup yogurt or yogurt cheese
1 Tbs coriander chutney or 2 Tbs minced fresh cilantro
splash of 1/2 and 1/2
good grated parmesan cheese(optional)
Preheat your oven to 375F. Heat a medium cast iron skillet and add sesame and olive oil. Immediately add your chopped onion and stir. Cook over medium heat for about 3 minutes and then add your cauliflower florets. Stir mixture until florets become coated with oil and saute for 5 minutes more. Add minced garlic, tomato jam/paste and saute a couple more minutes. Sprinkle on cumin, coriander, cashews, salt and pepper, stir well and cook for about 2 more minutes. Turn off heat on skillet. Grease a shallow baking dish and pour saute in, spreading evenly. Sprinkle with a light layer of parmesan, if desired. In a small mixing bowl, whisk together eggs, yogurt, 1/2 and 1/2, and chutney/cilantro. Pour mixture evenly over saute and bake for 30 minutes or until egg mixture is set and golden brown. Serve warm.