A quick and easy fall dish that will satisfy both your vegetarian and meat lover alike. To make it vegan, leave out the Paneer cheese. This wild, exotic array of spices and flavor will pair well with Gewurztraminer, Pinot Grigio or Riesling.
For Roasted Cauliflower:
- 2 tablespoons grape seed oil (or other neutral flavored oil)
- 1 large cauliflower cut into florets
- 1 teaspoon turmeric
- 1teaspoon ground pepper
- 1teaspoon salt
For Curry Sauce:
- 2 tablespoons grape seed oil
- 1 teaspoon cumin seeds
- 1 medium bay leaf
- 1 clove garlic minced
- 2 teaspoons finely grated fresh ginger
- 1/2 cup finely diced shallots ( about 3 medium)
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 2 teaspoons hot paprika
- 1 ( 15 oz. can ) diced tomatoes in juices
- Salt to taste
- 3/4 cup cubed paneer
- 1/3 cup chopped cilantro
- 1 lime quartered
- Steamed Basmati rice for serving
- Heat oven to 425 degrees F
- Place oil in a large bowl and toss in cauliflower florets to coat. Add turmeric, ground pepper and salt and mix to coat. Place in a roasting pan or sheet pan and roast in oven for 20 minutes. Remove and hold while you prepare curry sauce.
- Place 2 tablespoons oil in a braising pan. Heat pan to medium high and add cumin seeds and bay leaf. Then add garlic and ginger and cook for 30 seconds. Reduce to medium heat and add shallots. Cook until shallots are softened, about 8 minutes.
- Stir in coriander, garam masala, turmeric, hot paprika and tomatoes with juice. Add salt to taste and simmer covered for 6 minutes. Add the roasted cauliflower florets to the pan and reduce heat to low. Cook for another 15 minutes. Add the paneer and simmer 6 more minutes.
- Spoon mixture over steamed Basmati rice and sprinkle with cilantro. Serve with wedges of lime.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.