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Ingredients
- 1-1/2 medium heads cauliflower cut into small florets
- Ghee for pan frying
- olive oil for oven-roasting
- 2 Tbsp Ghee
- 1-1/2 tsp Himalayan pink salt fine granulated
- 1/3 tsp turmeric ground
- 1/2 tsp kashmiri red chili powder
- 1/4 tsp cayenne ground
- 1-1/2 tsp cumin whole
- 2 tsp coriander ground
- 1-2 tsp Jaggery grated or powdered
- 1 black cardamom
- 1 star anise
- 2 cloves
- 3 cardamom, green pods
- 1/3 tsp dried ginger powder
- 3/4 inch ginger fresh root, grated
- 1/3 tsp sumac
- 1/3 tsp garam masala
- coriander leaves, fresh
- pomegranate arils fresh or dried
Ingredients
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Instructions
- If pan frying the cauliflower, cover the bottom of a skillet with ghee; heat over high. Pan fry in batches until browned. Drain on paper towels.
- If roasting, preheat oven to 350 degrees F. Place cauliflower on roasting sheet or pan. Drizzle with olive oil; roast for up to an hour, or until browned.
- Separately, put ghee, salt, jaggery and all of the spices (except garam masala, fresh coriander and pomegranate seeds) into a large pan set over low heat.
- Warm the mixture through until the ghee melts, the jaggery is liquefied, and the spices are fragrant, about a minute or two. The jaggery can be pressed with the back of spoon to dissolve any lumps that may remain.
- Add the cauliflower to the pan, stirring to combine. Cook slowly over very low heat for 30-40 min. The cauliflower should absorb all of the ghee from the pan and begin to fall apart. It should be soft and molten.
- Stir in the garam masala, cooking over low heat for another minute.
- Transfer to a serving bowl. Garnish with fresh coriander and pomegranate seeds