Spice up your next veggie side dish with this recipe from NaanStop!
Best served over freshly steamed basmati rice, NaanStop’s Gobi recipe dresses up cauliflower florets with bold spices and a kick of heat.
NaanStop Gobi Serves 2-4
INGREDIENTS:
1 head cauliflower, cut into florets (or 1 pound frozen cauliflower)
1 cup diced onion
1 teaspoon fresh ginger, grated
½ cup tomato sauce
1 tablespoon coriander, ground
1 tablespoon cumin, ground
1 tablespoon turmeric, ground
1 teaspoon salt
Pinch red chili or cayenne pepper
Pinch garam masala
¼ cup finely chopped cilantro
INSTRUCTIONS
Place a large skillet or wok on medium heat. Add 1 tablespoon olive oil or other neutral oil. Add diced onion and grated fresh ginger and sauté until translucent (about 5 minutes). Add tomato sauce, spices (coriander, cumin, turmeric, chili, garam masala) and salt, and mix into a paste, cooking briefly. Add cauliflower to the skillet and mix well. If using fresh cauliflower, add ¼ cup of water. If using frozen, omit the water. Cover the skillet with a lid. Stir every few minutes, ensuring the cauliflower doesn’t burn to the bottom. Reduce heat and add a little bit of water if needed. Continue cooking 5–10 minutes until the cauliflower reaches tender-crisp. It should still have a little bit of crunch but not taste raw. Remove from heat, add chopped cilantro and stir to combine. Save a little chopped cilantro to sprinkle on top as a garnish. Serve over freshly steamed basmati rice.
NAANSTOP
naanstop.com
@naanstop
BY Claire Ruhlin
