A Sprouting Cauliflower showed up in the CSA (Community Shared Agriculture) bag this week for Father’s Day. With a quick internet scan I learn that it is also called Chinese Cauliflower in Asian markets, though its genesis is attributed to a Japanese breeder.
Don’t be distracted by its disheveled, shaggy looks. In fact it is a sweeter version of the regular old cauliflower. I take inspiration from my friend’s Mom who makes the best Andhra-style pulihora (tamarind rice) in town. I do a half-and-half. Curry leaf infused, mild rice –to elicit all the sweetness of the sprouting cauliflower– paired with hot, naughty pulihora. This will knock your socks off. Enjoy!
- In Processor: 1 Sprouting Cauliflower + 3-4 stalks of curry leaves
- 1 tsp puliogare powder (or any other spice mix of your choice)
- 1 tsp oil
- salt to taste
Pulse in the processor till coarsely riced. Cover with damp paper towel and microwave for 4-5 minutes, till al dente but not mushy. Mix in salt to taste. Divide into two equal portions. Heat oil in a pan and very lightly toast the spice powder and mix in one half of the riced cauliflower.
Notes, hints, tips:
- Ricing the cauliflower is also a good use of the stem portion of the head. If you can handle heat, then also pulse in half a green chilli.
- I use a store bought puliogare powder, perhaps to the horror of my friend’s Mom. It works out fine, although nothing beats a homemade mix.
- If too hot, serve with yogurt.