The Crumbs

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Beyond the fanciful florets in my box of Satur farm crucifers lie the crumbs, the broken off crumbly bits of cauliflower.  I couldn’t roast these bits and bobs, nor could I put them to waste.  Now is the time to cloak them in sauce.  I had an aloo gobi in mind – potatoes melded with cauliflower in a spicy curry.  And it was a good way to use up another bunch of cilantro, since the recipe requires the stems and leaves.  This recipe adapted from has more of a tomatoe-y  tang than what I’m used to, and I like it.  The potatoes are smooth, while the cauliflower adds a more solid texture in contrast.  In the future, peas would be a nice addition.

Aloo Gobi

-heat 2T oil over medium in a large pot

-add 1 small chopped onion and 1/2t cumin seeds, cook until carmelized, about 10 minutes

-add 1/2 bunch chopped cilantro stems, 1t turmeric, 1/2t salt, stir to coat

-add 1/4t red pepper flakes and 1 14-oz. can diced tomatoes, stir

-add 1-inch minced ginger and 1 minced clove garlic, stir

-add 2 chopped medium potatoes and 2 cups cauliflower florets

-cover and simmer for 30 minutes until the potatoes are done

-add 1t garam masala

-sprinkle with chopped cilantro leaves


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