Cauliflower Bihari

I don’t cook Indian all that often, although after tonight’s dinner, that may soon change.


Cauliflower BihariCauliflower bathed in a gently spiced coconut gravy, and garnished with cilantro, lemon juice and toasted almonds, served over jasmine rice

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This was adapted from a recent blog entry that appeared in the New York Times. Although the recipe therein mentions green beans, any vegetable can be used. I made a couple of changes based on the contents of my pantry. I subbed lemon juice instead of lime juice, yellow mustard seeds instead of ground coriander, ghee instead of the olive oil and a little leftover Sichuan chile paste instead of the red pepper flakes. If I had any dried chiles, I’d have used those instead.

The result was no less delicious. This recipe is a keeper.

7 thoughts

  1. In a fit of surfin’ spontenaity, I clicked through from dlyn blog. I am so happy I did. I’ve been trying to decide on a vegetarian lunch – something quick, easy, a bit unusual, and full of flavor – to fix for a guest next week. This looks like all that and more! Decision made. Can’t wait.

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