Spicy Green Cauliflower Masala
A vibrant, spicy green cauliflower dish with a rich tahini sauce and a kick of garam masala. Perfect as a side or a main dish served with rice or crispy tofu.
Equipment
- Large-size saucepan
- Knife
- grater
- Large-size bowl
- spoon
- Whisk
Ingredients
- 1 pound 455 g green cauliflower, trimmed, cleaned, and cut into florets
- 2 tablespoons 15 g chickpea flour
- 1 recipe garam masala store-bought or homemade (page 305)
- 2 teaspoons fine sea salt
- 4 cloves garlic grated
- ¼ cup 64 g tahini
- 1½ cups 355 ml unsweetened soy or other nondairy milk
Instructions
- In a large saucepan, cover the cauliflower florets with water and bring to a boil.
- Cook until fork-tender, about 10 to 15 minutes.
- While the cauliflower cooks, whisk together the soy milk, garam masala, sea salt, grated garlic, tahini, and chickpea flour in a large bowl.
- Drain the cooked cauliflower and return it to the saucepan.
- Pour the prepared sauce over the cauliflower and coarsely mash it.
- Let the mixture thicken over medium heat for about 2 minutes.
Notes & Wine Advice
Wine Advice:
Pair this dish with a light and aromatic white wine, such as Riesling, which complements the spices and creaminess of the cauliflower.
Pair this dish with a light and aromatic white wine, such as Riesling, which complements the spices and creaminess of the cauliflower.
Nutrition values
Calories: 180 kcal | Carbohydrates: 14 g | Protein: 6 g | Fat: 13 g | Sugar: 3 g