Cauliflower Caldin

1. 1
   prep · ~5 min

   Blanch the cauliflower florets.

   1.Bring a pot of water to a rolling boil.

   2.Add cauliflower florets and a pinch of salt. Boil for 3 minutes.

   3.Drain and rinse under cold water. Set aside.

   TIPDon't skip the cold rinse — it stops the cooking and keeps the cauliflower firm.
2. 2
   prep · ~2 min

   Make the coconut paste.

   1.In a blender, add grated coconut, chopped ginger, and garlic cloves.

   2.Add 0.5 cup water and grind to a smooth, fine paste. Set aside.
3. 3
   saute · ~7 min

   Build the aromatic base.

   1.Heat oil in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for 10 seconds.

   3.Add chopped onion and slit green chilies. Sauté until onions turn translucent.

   4.Add chopped tomato and cook until soft and mushy.

   TIPCook the tomato fully until the oil starts to separate — this removes raw acidity.
4. 4
   simmer · ~10 min

   Simmer the coconut gravy.

   1.Pour in the ground coconut paste and stir well.

   2.Add turmeric powder, black pepper, and salt. Stir to combine.

   3.Add 0.75 cup water and tamarind paste. Bring to a gentle simmer.

   4.Let the gravy bubble gently for 10 minutes, stirring occasionally.
5. 5
   simmer · ~7 min

   Add cauliflower and finish cooking.

   1.Gently fold the blanched cauliflower florets into the gravy.

   2.Simmer for another 5-7 minutes until the cauliflower absorbs the flavors.

   3.Check consistency — add a splash of water if the gravy is too thick.
6. 6
   garnish

   Garnish with chopped cilantro and serve hot.

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