Cauliflower À La Bollywood with Yogurt Sauce and Garam Masala

Clean the cauliflower, rinse and divide into roses. Remove peel from carrots, rinse and cut into tender strips. Rinse chives, shake dry and cut into rolls. Rinse lemon, pat dry and cut into slices.

Cook the cauliflower in a little boiling water with lh tsp salt, turmeric and half of the lemon slices for 6-8 min al dente. Drain, rinse and drain well.

Heat clarified butter or ghee in a frying pan and brown the cauliflower florets all over. Remove and keep warm.

Sauté the garam masala in the frying fat while stirring and remove from the stove. Cool briefly. Mix in yogurt and season with salt.

Arrange cauliflower and sauce in dessert bowls and garnish with chive rolls, carrot strips and remaining lemon slices. Serve with basmati long grain rice.

Garam masala means “warming spice.” The blend is based on the basic spices of cumin, coriander and black pepper, which is complemented with aromatic, sweet spices such as cinnamon, cloves and cardamom. Unlike curry, garam masala is used rather sparingly.

I N F O! – I N F O! – I N F O! – I N F O! – I N F O! – I N Fo!

Give me ghee!

Ghee (pronounced “Gii”) is clarified butter from which water and egg white have been removed by heating. It is actually made from buffalo butter in India. In Ayurveda, the traditional Indian health teachings, ghee is considered an elixir of life because it is supposed to rejuvenate

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