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Categories:
cauliflower canola oil cumin seeds red chile shallot garlic ginger green chile ground turmeric tomato kosher salt vegetable stock unsalted butter ginger chestnuts kosher salt chives cilantro
Viewed: 13 - Published at: 8 years agoIngredients
- 2 1/2 pounds cauliflower
- 1/4 cup canola oil
- 1 tablespoon cumin seeds
- 1 small dried red chile, broken in half
- 1 cup thinly sliced shallot
- 1/4 cup thinly sliced garlic
- Scant 1/4 cup thinly sliced peeled ginger
- Scant 1/4 cup thinly sliced mild to moderately hot fresh green chile
- 1/4 teaspoon ground turmeric
- 1 scant cup diced plum tomato
- Kosher salt and freshly ground black pepper
- 1 cup vegetable stock, chicken stock, or water
- 2 tablespoons unsalted butter
- 2 tablespoons thinly sliced peeled ginger
- 1/4 pound bottled roasted whole chestnuts, halved crosswise and sliced (about 10)
- Kosher salt
- 1/4 cup chopped chives
- 1/4 cup chopped cilantro
Method
- Break the cauliflower into large florets.
- Trim off and discard the tough outer layer of the core, then cut the tender inside into 1 1/2-inch pieces.
- Heat the oil in a heavy 6-quart pan over moderate heat until it shimmers.
- Add the cumin seeds and dried red chile and cook, shaking the pan, for 1 minute.
- Add the shallot, garlic, ginger, and fresh green chile and cook, stirring for 30 seconds.
- Stir in the turmeric, tomato and salt to taste.
- Stir in the cauliflower and stock and cover the pan.
- Simmer gently until the cauliflower is tender, 15 to 20 minutes.
- (It's important that the cauliflower cook slowly; otherwise, the liquid will evaporate too quickly, you'll have to add more, and the cauliflower will turn soggy.)
- Puree the cauliflower mixture in a food processor in 2 batches until smooth.
- Season to taste with salt and pepper.
- Melt the butter in a 10-inch skillet over high heat and saute the ginger for 30 seconds.
- Add the chestnuts, stirring and shaking the skillet, and season with salt.
- Saute the ginger and chestnuts until golden and caramelized and a little crisp around the edges, about 2 minutes.
- Transfer the ginger and chestnuts to paper towels to drain.
- Reheat the puree over low heat and stir in the chives and cilantro.
- Serve the puree topped with the sauteed ginger and chestnuts.
