Nik Sharma’s Roasted Cauliflower in Turmeric Kefir

Prep: 15 mins

Cook: 45 mins

Difficulty: Intermediate

Servings: 4 Servings

This recipe takes advantage of kefir (buttermilk can be substituted) for its bright acidity. I prefer to use a bottle of freshly opened kefir or buttermilk here, because as these liquids age, the lactic acid increases, which not only leaves a strong tart taste but also causes the milk proteins to curdle quickly on heating.

Ingredients

2 pounds cauliflower, broken into bite-size florets
1 teaspoon garam masala, homemade (recipe follows) or store-bought
Fine sea salt
4 tablespoons grapeseed or other neutral oil
5 1/2 ounces minced red onion
1/2 teaspoon ground turmeric
1/2 teaspoon red chilli (chile) powder (optional)
1/4 cup chickpea flour
2 cups fresh kefir or buttermilk
1/2 teaspoon cumin seeds
1/2 teaspoon black or brown mustard seeds
1 teaspoon red chilli (chile) flakes
2 tablespoons chopped cilantro or flat-leaf parsley
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon black peppercorns
2 dried bay leaves
1 (2-inch) cinnamon stick
12 whole cloves
1 whole black cardamom pod
3 or 4 green cardamom pods
1 teaspoon freshly grated nutmeg

Instructions

Preheat the oven to 400°F.
Place the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, season with salt, and toss to coat. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast the cauliflower for 20 to 30 minutes, until golden brown and slightly charred. Stir the florets halfway through roasting.
While the cauliflower is roasting, place a deep, medium saucepan or Dutch oven over medium-high heat. Add 1 tablespoon of the oil to the pan. Add the onions and sauté until they just start to turn translucent, 4 to 5 minutes. Add the turmeric and chilli powder and cook for 30 seconds. Lower the heat to low and add the chickpea flour. Cook, stirring constantly, for 2 to 3 minutes. Lower the heat to a gentle simmer and fold in the kefir, stirring constantly. Watch the liquid carefully as it cooks until it thickens slightly, 2 to 3 minutes. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.
Heat a small, dry saucepan over medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown, 30 to 45 seconds. Remove from the heat and add the chilli flakes, swirling the oil in the pan until the oil turns red. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan. Garnish with the chopped cilantro and serve warm with rice or parathas.
For the garam masala:
Heat a small, dry stainless-steel or cast-iron skillet over medium-high heat. Turn the heat to medium-low and add the cumin seeds, coriander seeds, black peppercorns, bay leaves, cinnamon, cloves, and green and black cardamom pods. Toast gently by rotating the pan to circulate the spices until the spices become fragrant, 30 to 45 seconds. Be careful not to burn them; if they do burn, discard them and start fresh.
Transfer the toasted spices to a small plate and let cool completely. Transfer the cooled spices to a mortar or spice grinder. Add the nutmeg and grind to a fine powder. Store the spice mix in an airtight container in a cool, dark place for up to 6 months.