Tomato-Ginger Braised Cauliflower
- Makes4 servings
- Cook Time45 minutes
- 6
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.
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.
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