Roasted Cauliflower in Turmeric Kefir

Step 1

Preheat the oven to 400°F.

Step 2

Place the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, season with salt, and toss to coat. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast the cauliflower for 20 to 30 minutes, until golden brown and slightly charred. Stir the florets halfway through roasting.

Step 3

While the cauliflower is roasting, place a deep, medium saucepan or Dutch oven over medium-high heat. Add 1 tablespoon of the oil to the pan. Add the onions and sauté until they just start to turn translucent, 4 to 5 minutes. Add the turmeric and chilli powder and cook for 30 sec­onds. Lower the heat to low and add the chickpea flour. Cook, stirring constantly, for 2 to 3 minutes. Lower the heat to a gentle simmer and fold in the kefir, stirring constantly. Watch the liquid carefully as it cooks until it thickens slightly, 2 to 3 minutes. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.

Step 4

Heat a small, dry saucepan over medium-high heat. Add the remain­ing 2 tablespoons of oil. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown, 30 to 45 seconds. Remove from the heat and add the chilli flakes, swirling the oil in the pan until the oil turns red. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan. Garnish with the chopped cilantro and serve warm with rice or parathas.

Step 5

Heat a small, dry stainless-steel or cast-iron skillet over medium-high heat. Turn the heat to medium-low and add the cumin seeds, coriander seeds, black pep­percorns, bay leaves, cinnamon, cloves, and green and black cardamom pods. Toast gently by rotating the pan to circulate the spices until the spices become fragrant, 30 to 45 seconds. Be careful not to burn them; if they do burn, discard them and start fresh.

Step 6

Transfer the toasted spices to a small plate and let cool completely. Transfer the cooled spices to a mortar or spice grinder. Add the nutmeg and grind to a fine powder. Store the spice mix in an airtight container in a cool, dark place for up to 6 months.