Fill a saucepan bigger than the cauliflower half full with water, bring to boil. Put the whole cauliflower in with the stem end down, and simmer for 10 minutes or until just tender. Strain and cut up
Cook 2 cups lentils
Saute up some garlic, onions, 5 tomatoes, bayleaf, and lots of olive oil and/or butter (it is tastier with butter and healthier with oil so I do oil here and butter with the cauliflower--see below). Add to lentils along with Indian spices and fresh grated ginger
Saute cauliflower pieces in butter (or oil) until browned. Add lentil/tomato mixture. Top with fresh cilantro and some lemon.
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