Total Calories: 172
1. Trim off the cauliflower leaves and cut off as much of the center stalk as possible, creating a cavity where you cut the head from the stalk (so the sauce will later add flavor inside the head). Remove the fibrous outer covering of the stalk with a knife, then chop the stalk coarsely and place it in a food processor bowl.
2. Place the cauliflower head in a microwave-safe dish. Brush the head on both sides with about 1 tablespoon oil and sprinkle lightly with 1/4 teaspoon salt. Cover and microwave on high power until lightly softened, about 3 minutes.
3. Transfer to a large nonstick wok or saucepan (large enough to hold the cauliflower) and cook over medium-low heat until golden on all sides. Use kitchen tongs to turn the head as needed, making sure that most parts are covered with browned spots.
4. To the food processor with the chopped cauliflower stalk, add the onion, ginger, garlic, and green chili peppers and process to make a smooth paste. Transfer to a bowl. Process the tomatoes until puréed and transfer to another bowl. Then process together the yogurt, water, and nutmeg until smooth.
5. Heat the remaining oil over medium heat in the large nonstick wok or saucepan you used to cook the cauliflower, and cook the onion-ginger paste until browned, about 10 minutes. Add the puréed tomatoes and cook, stirring, until most of the juices evaporate, about 10 minutes.
6. Add the coriander, cumin, garam masala, turmeric, and 1/2 teaspoon salt and cook about 2 minutes. Add the yogurt-water mixture and half the cilantro and bring to a boil over high heat. Reduce the heat to medium-low, place the cauliflower, head up, in the sauce, spoon some of the sauce over the head, cover the pan, and simmer about 10 minutes. Turn the cauliflower over, spoon some of the sauce inside the center cavity, cover again, and simmer until the cauliflower is tender, about 20 minutes. (Test by inserting a sharp knife in the center.)
7. Using tongs, gently transfer the cauliflower to a serving dish, cover, and keep warm. Add the remaining cilantro to the sauce and cook over high heat, stirring, until the sauce is very thick, about 5 minutes. Spoon it over the cauliflower. Sprinkle the garam masala on top and serve.
VARIATION: This dish can be made with light green broccoflower. Large eggplant halves, and even with oversize zucchinis. For a different flavor, use Butter-Cream Sauce with Fresh Tomatoes (see Vegetarian Curries).
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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