I am making a Goan Dinner this Sunday. I am not overly fond of cauliflower, but I have some diners who are on-again/off-again non-starch-eaters. I needed a dish to fill them up, if this was an off day. I decided a Goan cauliflower dish was what I needed. In the rest of India ghee—clarified butter—is the cooking fat of choice. In Goa they prefer to use coconut oil.
Karl’s Goan Cauliflower and Spinach
1 medium cauliflower, broken into florets
8 Tbs. chicken broth, separate uses (vegetable broth for Vegan)
2 Tbs. coconut oil (may use vegetable oil)
½ onion, thinly sliced pole to pole
½ tsp. Kosher salt
2 garlic cloves, minced
1 tsp. mustard seeds
1 tsp. cumin seeds
½ tsp. turmeric
1 Beefsteak tomato, peeled, seeded and chopped
1 lb. fresh baby spinach
1. Break the cauliflower into florets.
2. Put the cauliflower in a large sauté pan—with a lid—and add half a cup of broth (6 tablespoons).
3. Cover the pan and set it over a medium high heat.
4. Steam the cauliflower until it is almost completely tender and most of the liquid has evaporated.
5. Pull the cauliflower to the sides of the pan and add the coconut oil to the hole in the center.
6. Put the onions and salt in the hole and saute until the onions have softened, about five minutes.
Tip: After the onions have cooked for 2-3 minutes, mix in the cauliflower so that it does not burn.
7. Pull the vegetables to the sides of the pan and add the garlic, mustard seeds, cumin seeds, and turmeric.
Tip: Stir the garlic and spices to keep them from burning.
8. Add the rest of the broth, the tomato, and the spinach.
9. Toss frequently to coat the vegetables with the sauce.
10. When the spinach has wilted and most of the liquid has evaporated, transfer to a serving bowl.
11. Serve warm.