Twice-Cooked Spiced Cauliflower
This heavenly dish begins with either pan-fried or oven-roasted cauliflower. The choice is yours – for a richer flavor, pan fry in ghee. For a lighter effect, oven-roast drizzled with olive oil.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the garam masala, cooking over low heat for another minute.
  7. Transfer to a serving bowl. Garnish with fresh coriander and pomegranate seeds