INDIAN
ROASTED CAULIFLOWER CURRY SALAD WITH INDIAN SPICES by CHEF DAN:
Serves 4-6
INGREDIENTS:
1 head cauliflower, cut
into 1-inch bite size pieces
2 garlic cloves, minced
2 tablespoon grape-seed
oil
Cracked pepper and sea salt to taste
2 cups warm, chickpeas
1 (14 Oz) tub of extra
firm tofu
Cracked pepper and sea
salt to taste
2 tablespoon grape-seed
oil
Tad of brown sugar
DRESSING:
3 tablespoons madras curry
spice (recipe to follow)
3 tablespoon olive oil
2 tablespoon rice wine
vinegar
1/4-cup EACH chopped cilantro
and scallion, chopped
DIRECTIONS: (PRE-HEAT OVEN 425 DEGREES)
1.
In a pre-pared
baking sheet add oil, cauliflower, garlic, cumin, salt and pepper to taste.
2.
Bake in
pre-heat-oven for 20-25 minutes, until golden, stirring a couple of times.
3.
Wrap tofu in
paper towels and set in a strainer, place heavy object on top, and drain 20
minutes or so.
4.
Cut into bit-size
pieces; season with salt and pepper to taste.
5.
In skillet add 2
tablespoons oil over medium-high heat when sizzling.
6.
Add tofu and let
brown, turning occasionally until all sides are golden brown, about 8-10 minutes.
Sprinkle with tad of brown sugar.
7.
In a bowl add
chickpeas, cauliflower, tofu, olive oil, vinegar and all spices and herbs.
MADRAS CURRY SPICE BLEND:
1-1/2-tablespoons EACH
coriander seeds, cumin seeds, and peppercorns
1 teaspoons EACH mustard
seeds, kalonji seeds, fennel seeds, ground nutmeg, ground cardamom, ground
ginger, ground, fenugreek and cayenne pepper.
2-teaspoons EACH ground cinnamon,
ground asafetida, and ground turmeric
1/2-teaspoon ground cloves
DIRECTIONS:
1.
In a dry skillet
place all the seeds and roast seed gently until they begin to pop.
2.
When halve the
seeds have popped, add the ground spices.
3.
Continue to heat
and stir gently until the mixture is quite hot but not burnt.
4.
Pour into a spice
machine and grind to a fine powder.
5.
Pour into a bowl
and let cool
ENJOY DAN:
BON-APPETITE!!
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