Cauliflower Musallam Recipe
Ingredients
| Cauliflower | 1 Large | |
| Vegetable oil | 1 Tablespoon | |
| Whole Cloves | 10 | |
| 1/4 teaspoon crushed cardamom seeds or 1/4 teaspoon ground cardamom | ||
| Ground ginger | 1 1/2 Teaspoon | |
| Anise seed | 1 Teaspoon | |
| 1 scant teaspoon chili powder | ||
| Salt | 1 Teaspoon | |
| 1 cup plain yogurt, lightly beaten | ||
| Chopped fresh coriander (cilantro) or chopped fresh parsley | ||
Directions
Preheat oven to 350 degrees.
Cut off tough end of the cauliflower stem and snap off any green leaves.
Steam or boil the cauliflower until tender but still slightly crisp.
Remove, drain if necessary, and place cauliflower in a buttered baking dish.
Heat the oil in a small heavy pan.
Add all the spices and saute briefly, 30 seconds or so.
Stir in the beaten yogurt, and simmer the sauce 1 to 2 minutes.
Pour yogurt sauce over the warm cauliflower.
Place dish in preheated oven.
Bake 12 to 15 minutes, until sauce is golden brown on top.
Cut off tough end of the cauliflower stem and snap off any green leaves.
Steam or boil the cauliflower until tender but still slightly crisp.
Remove, drain if necessary, and place cauliflower in a buttered baking dish.
Heat the oil in a small heavy pan.
Add all the spices and saute briefly, 30 seconds or so.
Stir in the beaten yogurt, and simmer the sauce 1 to 2 minutes.
Pour yogurt sauce over the warm cauliflower.
Place dish in preheated oven.
Bake 12 to 15 minutes, until sauce is golden brown on top.
Chef
