This dish is super flavorful and slightly spicy, and rich enough to make any weeknight meat-and-side-dish dinner exciting.
- Turn on your slow cooker on to high and let it warm up for 15 minutes before beginning. Then, chop the cauliflower into bite-sized pieces. Don’t disregard the core and small young leaves attached to it. Dice these up as well and add them to the slow cooker along with the florets.
- Gather the remaining ingredients.
- In a sauté pan, heat the canola oil over high heat. When the oil gets hot enough to sputter when drops of water are added, tilt the pan so that the oil pools at the bottom. Add the cumin seeds, and cover immediately.
- When the seeds stop sputtering, remove from the heat and pour the oil over the cauliflower in the slow cooker.
- Roughly chop the serrano chiles into three pieces per chile and add them to the cauliflower and oil mixture in the slow cooker.
- Dice the tomato and add it to the slow cooker along with the julienned ginger.
- Add the coriander, ground red chile, turmeric, and salt to the slow cooker. Mix well so that the spices get incorporated. Cook on low for three hours.
- After three hours, the cauliflower should still be firm to the touch. Transfer the cauliflower, along with any liquid, from the slow cooker insert to a sauté pan.
- Stir fry the cauliflower until all of the moisture has been completely absorbed or evaporated. This should take about three to four minutes.
- Remove from the heat, garnish with a little chopped cilantro, and serve warm.
This featured recipe has been adapted from the cookbook The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More by Neela Paniz (© Ten Speed Press, 2014). For more delicious dishes, pick up your own copy of The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More on Amazon.com.