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Tomato-Ginger Braised Cauliflower

Tomato-Ginger Braised Cauliflower

By Dimitri DemopolousApril 4, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

For this weeknight-easy, one-pan vegetarian curry, we lean on garam masala, an Indian blend of warm spices that usually includes black pepper, cumin, clove, cardamom and cinnamon. To develop depth of flavor, we first sear the cauliflower florets, then we sauté the aromatics to build the foundation for the richly fragrant sauce. If you like, bring the skillet directly to the table for serving; the curry will remain warm for longer than if transferred to a serving bowl. Basmati rice and/or warm naan are perfect accompaniments.

Tip

Don’t use regular yogurt. Not only will it curdle when it meets the hot cauliflower and sauce, it’s also too thin and watery. Thick, rich Greek yogurt is the type to use here, as it will nicely emulsify into the sauce and add the right degree of creaminess and tang.

Ingredients
  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 1

    2-pound head cauliflower, trimmed and cut into 1½- to 2-inch florets

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • ¼

    cup tomato paste

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon finely grated fresh ginger

  • 4

    teaspoons garam masala

  • ¼

    cup plain whole-milk Greek yogurt

  • ½

    cup lightly packed fresh cilantro, chopped

  • ¼

    cup roughly chopped roasted cashews

Step 1

In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until shimmering. Add the cauliflower and cook, stirring occasionally, until spottily browned, about 5 minutes; the cauliflower will not be fully cooked. Transfer to a large plate.

Step 2

In the same skillet over medium, heat the remaining 2 tablespoons oil until shimmering. Add the onion and ½ teaspoon salt; cook, stirring often, until lightly browned, 5 to 7 minutes. Add the tomato paste, garlic, ginger, garam masala and ½ teaspoon each salt and pepper. Cook, stirring, until the mixture is fragrant and lightly browned, about 2 minutes. Whisk in 1¾ cups water, then stir in the cauliflower. Bring to a simmer, then cover and cook, stirring occasionally, until the cauliflower is just tender, 10 to 15 minutes.

Step 3

Off heat, stir in the yogurt and half of the cilantro. Taste and season with salt and pepper. Serve sprinkled with the remaining cilantro and the cashews.

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