Cauliflower chokha
Feel free to make this cauliflower Chokha with Panch Phoran, a Bengali blend, instead of the nigella and fenugreek.
Ingredients
- 1 small cauliflower
- 4 Tbsp coconut oil
- 1 tsp nigella
- 3 tsp fenugreek
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 2 Tbsp ginger, chopped
- 1 Tbsp Aleppo pepper
- ½ Tbsp turmeric, ground
- Salt and pepper to taste
- ½ cup parsley, chopped
Method
-
1
Divide cauliflower into small florets. Place in a colander and rinse under running water.
-
2
Heat a pot on medium. Add oil, nigella, and fenugreek. Fry for 5 seconds, then incorporate onion, garlic, and ginger. Sauté 1 minute more.
-
3
Add drained cauliflower, Aleppo pepper, turmeric, salt and pepper. Stir well, pour in ¼ cup water and bring to a boil. Cover and reduce on low heat. Stir on occasion to ensure the cauliflower doesn’t stick. Simmer until the cauliflower is falling apart, around 20-30 minutes. Serve as-is or purée with a whisk.
A variation of the Trinidadian Squash Chokha from The Spice Trekkers Cook at Home
