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Submitted by Nicole Leet
- 2 ½ by 1 inch piece fresh ginger
- 1 lg cauliflower
- 8 tbsp vegetable oil
- 1/2 tsp ground turmeric
- 1 fresh, hot green chili, finely sliced OR 1/4 tsp cayenne pepper
- 1 cup (firmly packed) coarsely chopped fresh cilantro
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala (you can get this at the grocery or trader joes)
- 1 tbsp lemon juice
Peel and coarsely chop the ginger, then put into a blender with 4 tbsp water. Blend until smooth. Cut off the thick stem of the cauliflower and remove all leaves. Break the cauliflower into florets with your hands or a sharp knife. Slice the lower part of the stems into fairly thin rounds, then cut the cauliflower into slim florets - no wider than 1 inch with stems no longer than 1.5 inches. Wash the florets and stems and drain in colander. Heat the oil in a large frying pan over medium heat. Add the ginger paste and tumeric, and fry, stirring constantly for about 2 minutes. Add the green chili or cayanne, and cilantro. Cook, stirring, for another 2 minutes. The recipe recommends 3/4 tsp of salt for seasoning, but I left that out for this recipe.