Here's one that my mom made all the time, both as an everyday vegetable, and when we had company. It's fairly quick, mild yet flavorful, and borrows ideas from Gujarati and South Indian cooking.
Chop a medium sized cauliflower so it's much finer than florets, but much coarser than cauliflower rice. You can use the tender parts of the stem, but make sure you dice them small. Peel and dice 1 medium potato. You could also add carrots to this, but I prefer to leave it out. Heat about 1 tbsp oil or ghee on a medium flame. Add ~1/2tsp black mustard seeds. Once they reduce the crackle, add ~1 tsp broken white urad daal, 8-10 broken cashew pieces, a big pinch of hing, and then add the cauliflower and potatoes. Saute for a few seconds, and add ~1/4 cup water. Add ~1 tbsp combined ginger + green chilli paste (adjust according to how spicy you like and the chilli spice level, but don't be shy either), ~1 tbsp of sugar (optional), and salt to taste. Now add about a cup of whole milk (you can also add a bit of cream if you prefer), stir and reduce heat. Cover and cook until the cauliflower is almost done, but still retains shape. Add about a cup of frozen peas (petite peas would be good here), stir, adjust salt if required, and cook for another minute or two. Garnish with chopped cilantro, and serve. It goes well with Gujarati Fulka Rotis and Puris.
Chop a medium sized cauliflower so it's much finer than florets, but much coarser than cauliflower rice. You can use the tender parts of the stem, but make sure you dice them small. Peel and dice 1 medium potato. You could also add carrots to this, but I prefer to leave it out. Heat about 1 tbsp oil or ghee on a medium flame. Add ~1/2tsp black mustard seeds. Once they reduce the crackle, add ~1 tsp broken white urad daal, 8-10 broken cashew pieces, a big pinch of hing, and then add the cauliflower and potatoes. Saute for a few seconds, and add ~1/4 cup water. Add ~1 tbsp combined ginger + green chilli paste (adjust according to how spicy you like and the chilli spice level, but don't be shy either), ~1 tbsp of sugar (optional), and salt to taste. Now add about a cup of whole milk (you can also add a bit of cream if you prefer), stir and reduce heat. Cover and cook until the cauliflower is almost done, but still retains shape. Add about a cup of frozen peas (petite peas would be good here), stir, adjust salt if required, and cook for another minute or two. Garnish with chopped cilantro, and serve. It goes well with Gujarati Fulka Rotis and Puris.
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