Cauliflower with Oranges

We love this dish because it’s so different from the common perception of Indian cuisine. Most people would never think of pairing cauliflower with oranges, yet the flavours (when boosted with garam maslala, ginger, and cumin) are a delight. Try this one out the next time you grill chicken.

Serves 6 to 8

Ingredients

• 1 small head cauliflower, about 2 pounds (1 kg), cut into 1-inch (2.5 cm) florets
• 2 potatoes, unpeeled, cut into 1-inch (2.5 cm) pieces
• 2 onions, cut into 1-inch (2.5 cm) pieces
• 1 teaspoon (5 mL) ground turmeric
• 1/4 cup (60 mL) vegetable oil
• 2 teaspoons (10 mL) ground cumin
• 2 teaspoons (10 mL) garam masala 
• 1 teaspoon (5 mL) ground ginger
• 1 teaspoon (5 mL) red chili powder
• 3 oranges, peeled and divided into segments
• 1 teaspoon (5 mL) granulated sugar
• 1/2 cup (125 mL) water, or more if necessary
• 1 serrano or bird’s eye chili, finely chopped (optional)

Directions

1. Place the cauliflower, onions, and potatoes in a large bowl, and sprinkle with the turmeric, tossing to coat.
2. Heat the oil in a large heavy-bottomed nonreactive skillet over high heat. Reduce the heat to medium, and add the vegetables. Stir-fry for 3 to 5 minutes, or until golden and lightly browned. Transfer the vegetables to a bowl, and set aside.
3. Add a touch more oil to the pan, still over medium heat. Add the cumin, garam masala, ground ginger, and chili powder, and roast until they begin to change colour and become increasingly fragrant.
4. Add the reserved vegetables to the pan, then add the oranges and sugar. Add the water to deglaze the pan. Cover and reduce the heat to a gentle simmer. Simmer for 15 minutes, or until the vegetables are cooked but are still slightly firm.
5. Add the chilies, if using, for the last 5 minutes of cooking time. Serve with rice.