This is the Indian version of cauliflower steak- thanks to Vij's in Vancouver... You can even serve it with a poached egg on top- not so Indian but sooo good!
This recipe serves six to eight.
1 head of cauliflower (depending on the size, you may need more than one)
1/2 cup grapeseed oil
1 1/2 cup pureed tomatoes
1 tbsp fresh ginger (peeled and finely chopped)
1 1/2 tsp salt
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne
1 stick cinnamon
Cut the cauliflower into six pieces (or eight, if it is big enough) to make steaks. Wash and place the pieces into a colander to drain.
Combine the oil and tomatoes in a large pot on medium-high heat. Add ginger, salt, turmeric, cumin, coriander, cayenne, cloves and the cinnamon stick. Stir well and cook for three to four minutes until fragrant.
Reduce the heat to low, then add the cauliflower steaks (and loose florets). Stir gently to cover the cauliflower with the sauce. Increase the heat to medium, cover and cook for eight to ten minutes, stirring occasionally. Watch to make sure the cauliflower does not stick to the bottom- if it does, reduce the heat to medium-low. Pierce one of the big pieces to see if it is soft, but not mushy.
Serve with a coconut curry dish, and/or a meat dish. Don't forget the naan.