My Favorite Gobhi Dish, a Recipe by quornflour
November 16, 2014, 7:36 PM
Filed under: Clever Chickadees

#foodporn #recipe #foodie #eattherainbow #vegan #paleo #indian #gobhi #spice #facebook

Recently someone on one of the food pages on Facebook that I belong to asked if anyone had a recipe for Indian Chickpeas, I do, but then when I went to make it, I realized that I had a head of cauliflower (gobhi) that needed to be used before it went bad, so I changed gears a little and made this instead.

It is a go to recipe for me, I’ve made it a few times recently because it has a heartiness that is nice for winter, but it is also pretty light, so while it fills you up, it doesn’t leave you feeling bogged down.

This recipe makes about 4 servings.

Here is what you are going to need:

  • 3 tablespoons olive (or mustard) oil
  • 4 chopped garlic cloves
  • Spices:
    • 1 small chopped onion
    • 1 tablespoon cumin seeds
    • 1 table spoon garam masala
    • 2 teaspoons turmeric powder
    • ½ teaspoon ginger powder
    • ¼ teaspoon cinnamon powder
    • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ cup of water
  • 1 cauliflower head chopped into bite size bits, (I use the leaves and stalks too)
  • 1 can fire roasted (diced or crushed) tomatoes
  • Cilantro for garnish

You are going need a large frying pan (I prefer cast iron), heat it up and add olive oil and get it hot.

Add your garlic get it frying up a little and then add the onion.

Push the onions and garlic to the side and in some oil add your spices, let them get to temp and mix them into the garlic and onions and then add your salt.

Add your cauliflower and mixed it into the mix, get all the pieces as coated as possible and cook a bit, add the water and cover for a few minutes. When the cauliflower is about half cooked, add your tomatoes.

Cook it until all the cauliflower is a bit translucent, stirring occasionally.

Garnish with cilantro and serve over rice.


Be careful with this tho, you may find yourself hooked!

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