Butter-soft cauliflower flowerets, delicately seasoned, are nestled in this succulent rice dish. For best results, take care to cut the buds and stalks uniformly; odd sizes do not cook evenly. The cauliflower is stir-fried until slightly golden. A coconut-yogurt mixture is folded in and the vegeta ble is cooked until half tender, then finally steamed to tenderness with the seasoned rice. You will be amazed at this cauliflower-rice combination, and you will find it a superb dish for entertaining. For a really special dinner, try it with Pineapple and Peas in Almond Broth, Shallow-Fried Batter-Coated Chenna Cheese Patties with a dab of Sour Cream Parsley Sauce and Green Beans with Water Chestnuts .
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 35–45 minutes
Serves: 6 to 8
For the Cauliflower:
• ¼ cup (25 g) fresh or dried grated coconut, lightly packed
• 1 tablespoon (15 ml) minced seeded hot green chilies (or as desired)
• 1 tablespoon (15 ml) scraped, finely shredded or minced fresh ginger root
• 3 tablespoons (45 ml) minced fresh parsley or coarsely chopped coriander
• ½ cup (120 ml) plain yogurt
• ½ teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) salt
• ¼ teaspoon (1 ml) freshly ground black pepper
• 3 tablespoons (45 ml) ghee or vegetable oil
• 1 small cauliflower (about ¾ pound/340 g), washed, trimmed and cut into 1 x ¾ x ½-inch (2.5 x 2 x 1.5 cm) flowerets
For the Rice:
• 1 cup (95 g) basmati or other long-grain white rice
• 3 tablespoons (45 ml) ghee or a mixture of vegetable oil and unsalted butter
• 1 small cassia or bay leaf
• 1½ teaspoons (7 ml) cumin seeds
• ½ teaspoon (2 ml) black mustard seeds
• 2 large black or 4 large green cardamom pods, slightly crushed
• 1¾–2 cups (420–480 ml) water
• 1 teaspoon (5 ml) raw sugar
• lemon or lime wedges or twists for garnishing
To Cook the Cauliflower:
1 . Combine the coconut, green chilies, ginger, parsley or coriander and yogurt in a blender. Cover and blend until smooth. Scrape into a small bowl, add the turmeric, salt and pepper, and mix.
2 . Heat 3 tablespoons (45 ml) of ghee or oil in a heavy 2-quart/liter saucepan over moderately high heat until it is hot but not smoking. Drop in the cauliflower flowerets and stir-fry for about 5 minutes or until the cauliflower has light brown edges. Pour in the yogurt mixture and stir well. Reduce the heat slightly and fry until the vegetable is dry and half-cooked.
3 . Remove the pan from the heat and transfer the contents to a small bowl. Wipe the pan clean.
To Cook the Rice:
1 . If basmati rice is used, clean, wash, soak and drain as explained on page 6 .
2 . Heat 1½ tablespoons (22 ml) of ghee or oil-butter mixture in a heavy 2-quart/liter nonstick saucepan over moderate heat. Fry the cassia or bay leaf, cumin seeds, black mustard seeds and cardamom pods until the mustard seeds turn gray and sputter and pop. Pour in the rice and stir-fry for 2–3 minutes.
3 . Add the water and sweetener, raise the heat to high and bring the liquid to a full boil. Stir in the seasoned cauliflower, immediately reduce the heat to very low and cover with a tight-fitting lid. Simmer gently, without stirring, for 20–25 minutes or until the liquid is absorbed and the rice is tender and fluffy. Turn the heat off and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. Just before serving, remove the cover, add the remaining 1½ tablespoons (22 ml) of ghee or oil-butter mixture and fluff the piping-hot rice with a fork. Garnish with a lemon or lime wedge or twist.
