I have been cooking cauliflower curry in the traditional way – simple cauliflower or cauliflower and potatoes.  I thought to try something totally different today.  I had a big head of cauliflower and was wondering what I can make with this cauliflower that is totally different.  Checked my fridge and there it is – a big box of white mushroom.  This recipe came out of this combination – cauliflower and mushroom.

Ingredients:

• 8 oz cauliflower florets
• about 2-3 oz sliced white mushroom
• 1 small red onion thinly sliced
• 4-5 garlic cloves thinly sliced and chopped
• 1 tablespoon cooking oil
• 1 large tomato finely chopped
• 1 1/2 teaspoon chili powder
• 1/4 cup water
• about 1/4 cup or less soy milk
• salt to taste
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin

Method:

• Dry roast cumin and coriander and once cool grind into powder.  Set aside
• Add oil to a large saucepan and once hot add onion and garlic and saute until lightly browned
• Add chopped tomato, chili powder, water, and salt and cook on low flame until it becomes sauce consistency
• Add cauliflower and mushroom and cover and cook on low flame for about 10 minutes.  Check frequently to make sure it does not get too dry.  If it becomes, add a little water at a time.
• After 10 minutes, add the ground cumin-coriander powder, and soy milk and combine to mix and cook on medium flame for another 5 minutes or until vegetables are cooked and sauce/gravy is thickened.
• Serve with rice or roti