Ingredients
2 onions, peeled
2 cloves garlic, peeled
1/8 tsp turmeric
¼ tsp hot paprika or crushed chilies
¾ cup water
3 tbsp oil
½ tsp whole cumin
1 head cauliflower, cut into florets
½ tsp salt
lemon to squeeze
yogurt to garnish
Preparation
In a blender or food processor grind the onions, garlic, turmeric, and paprika with a small amount of the water. Alternately chop these ingredients very well.
In a well seasoned or non-stick frying pan on medium, heat the oil and fry the cumin until fragrant, about 30 seconds. Add the ground onion and fry, stirring and scraping often until the mixture is well browned, about 30 to 40 minutes.
Add the cauliflower, salt, and the remaining water (at least ½ cup). Mix well, cover, and allow to cook 5 minutes. Uncover and cook, stirring as needed, until the mixture is quite dry and the cauliflower is well coated with the paste.
Check the seasoning, adding salt and a squeeze of lemon as wished. Serve warm or room temperature, garnished with yogurt and a sprinkle of paprika.
