- 1 medium cauliflower, leaves removed and cut into 3/4-inch vertical slices
- neutral oil for drizzling
- salt and freshly-ground black pepper
- 1 tsp garam masala
- 2 tablespoons clarified butter (ghee)
- 1/2 cup finely diced onion
- 1/8 teaspoon ground turmeric
To make your own garam masala:
- 1-2 dried red chilies, stemmed and broken in two
- 4 black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 2 cloves
- 1-inch piece of cinnamon stick
- 1/4 teaspoon cardamom seeds
Preheat an oven to 450°F (230°C), with rack on the lower third.
Drizzle a rimmed baking sheet, lightly with oil. Lay out the cauliflower on the tray and season both sides well with salt and pepper. Roast, turning once, until tender and golden, around 25-30 minutes.
If making garam masala:
In a small skillet over medium high heat, dry roast the coriander seeds, cumin seeds, cloves, cinnamon, peppercorns, cardamom and chili until fragrant, tossing or stirring often. They might darken, but you do not want to see smoke or for the spices to catch. Watch them closely. Remove the spices to a spice grinder and allow to cool. Once warm but not hot, process the spices to a fine grind. Measure out 1 tsp and reserve the rest.
In the same skillet, warm the butter over medium heat. Add the onions and cook, stirring often, until translucent and sweet but without colour. Add garam masala and turmeric stirring them thoroughly into the butter. Continue to cook the onions and spices for another minute.
When the cauliflower is finished roasting, spoon the butter and onion mixture over. Serve immediately.
Serves 4. From Seven Spoons