Cauliflower is a popular vegetable in Indian cuisine, it is a perfect candidate to be puréed and flavored with roasted Indian spices that are commonly used in a tadka preparation. Spiced Cauliflower Tadka Purée is a simple recipe that can be used as a healthy substitute for potatoes or rice. It is an excellent accompaniment for any grilled or roasted meat, like chicken or beef. Simply place the entrée on top of a generous serving of the Purée and serve.
1. Steam the cauliflower florets for 10 minutes or just until a knife inserted into the stems meets a small amount of resistance. Remove the cauliflower from the steamer and reserve the remaining water.
2. While the cauliflower steams, heat the butter and oil in a small skillet. Add the mustard seeds. When they start to pop, add the shallot then fry for 3 minutes. Add the garlic and fry for 2 additional minutes then add the golden brown then add the cumin seeds, ground cumin, whole dried red chile, white pepper and 1/4 teaspoon of salt. Fry until the shallots are golden brown and the aroma rises. Set aside to cool.
3. The cauliflower can be puréed in a food processor or using an immersion blender. Combine the cauliflower the remaining salt and a 1/4 cup of the reserved cooking water. Purée until smooth adding more water as needed. Transfer the purée to a large bowl. Mix in the spiced shallots and any remaining oil. Adjust the salt as needed.
4. Transfer the Cauliflower Tadka Purée to a serving bowl and garnish with chopped cilantro. Serve hot.
1 large head cauliflower, cut into medium-sized florets
1 Tbs butter
1 Tbs olive oil
1/2 tsp mustard seeds
1 small shallot, chopped
1 garlic clove, chopped
1/2 tsp cumin seeds
1/4 tsp ground cumin
1 dried red chile
1/4 tsp white pepper
1 1/4 tsp kosher salt, divided
2 Tbs fresh cilantro, chopped