Foodie Friday Week 2 - Some Like It Hot: Phool Gobhi aur Tamatar

My husband loves Asian cuisine, especially when it's highly spiced. He likes it so much, that sometimes I strongly suspect that one of the reasons he married me was because I owned a wok! Several woks and thirty odd years later, I'm still making Asian dishes, usually 3 or 4 times per week, and I really don't mind one bit. It's a healthy way to eat when you stay away from the deep (fried) end of things.

Recently, we shared a Vietnamese style dish, Scallops with Asian Noodle Salad,
It made a nice Sunday night supper.

We always enjoy Spicy Chicken with Fresh Orange. It definitely has Szechwan roots, and is simple to prepare.

It's a perfect meal for a busy weekday. (We like it served over lettuce. This keeps the calories down, and the cold lettuce is a nice contrast to the spiciness.)

A few weeks ago, we added a new Indian dish to the ever expanding repertoire.

Phool Gobhi aur Tamatar, (cauliflower and tomatoes), is an extraordinary way to brighten up a very ordinary head of cauliflower.

Served with Tilapia that was sprinkled with salt and pepper, lightly dusted with flour and pan seared, it made a tasty and satisfying dinner that was very low in calories yet high in flavor.

Like most Asian recipes, there's quite a bit of prep work, but then the cooking is quick.

Ingredients: 1 T. safflower oil 1 T. fresh ginger root, minced

1/2 C. onion, finely chopped 2 large cloves, garlic, minced

1/2 t. mustard seeds or 1/4 t. dry mustard

1/4 t. turmeric

1-2 t. garam marsala or 1/3 t. each ground cumin, ground coriander and black pepper

1-2 fresh or dried chili peppers, seeded and chopped

***Important note here: I stopped using chili peppers years ago and substitute Vietnamese chili garlic sauce. It's easy to use, lasts forever in the fridge, and provides a nice even heat in spicy dishes. In this recipe I used about a teaspoon. Use more or less to suit your taste.

More ingredients: One small head of cauliflower, divided in to small florets

One large ripe tomato, coarsely chopped
1-2 T. fresh lemon juice

Fresh chopped cilantro for garnish

Now we're ready to cook! Heat the oil in a large nonstick wok or fry pan, and saute the onion, garlic and ginger until soft.

Add the spices and peppers and cook for 3 or 4 minutes, stirring constantly.
Add the cauliflower florets and toss until they are evenly coated with the onion mixture. (Now I know why my wooden spoons have singed handles!)

Stir in the tomato, reduce heat, and cook for 3-5 minutes until the cauliflower is tender but not mushy. (I had to add more chopped tomato and a bit of water to keep the mixture cooking.)

Add lemon juice. And garnish with the cilantro.

I forgot the cilantro garnish and put the camera away. I was too intoxicated by the aromas swirling through the kitchen and sat down to eat, but you've all seen cilantro so I thought you wouldn't mind.

BTW: There is a downside to this dish. If you cook with wooden spoons, they will turn a lovely shade of greenish yellow.

After a few washings, your spoon will return to it's normal color, but your tastebuds may never be the same!

For many more epicurean delights please visit Designs by Gollum and see the full list of bloggers participating in Foodie Friday.