Cauliflower Jalfrezi
Not long ago, staying in a group house in the Belgium with an assortment of talented home cooks, a discussion ensued about cooking Indian food at home. My take on it: the start up cost for cooking Indian can be cost prohibitive when looking at finding a specialty store to buy all of the unique, authentic spices and accoutrements to make something as simple as a chana masala. A few weeks later, a cookbook arrived unexpectedly on my doorstep, and a promise that those very friends would be visiting me soon, and a full day of Indian cooking would ensue. That November, the Day of Too Much Everything did in fact occur, and it was probably the best day of 2013 for me. Plus, Dutton and Nic left all of the Indian spices at my place, making it easy to play pickup games of Indian Cuisine anytime I want! I chose this recipe for two main reasons: vegetarian-ish dinner guest, and the ease of entry. This recipe does not require too many specialty ingredients: the ghee can be made beforehand at ...