Roasted Cauliflower Sabji with basmati rice or flatbread makes a satisfying vegan meal – full of umami. As anyone who reads my blog knows, I am neither a vegan nor a vegetarian. However, we don’t eat a lot of meat and I cannot remember the last time I sat down and ate a steak. This doesn’t mean, though, that I don’t want visually interesting meals with a great mouthfeel and full of flavor. Perhaps this is why I am so drawn to both Mediterranean/Middle Eastern and Indian cuisines. Their use of fresh herbs, vegetables and spices make any meal a feast for the senses.
What is Sabji?
A sabji is simply a vegetable cooked in some sort of gravy with herbs. Sabji literally means green vegetable. In Persian cooking it is referred to as sabzi and can include meat as in Ghormeh Sabzi or chicken in this version. There is no surprise that there are similarities between Persian and Indian culture, which is especially evident in food and architecture. Persia invaded India twice – first in 535 BCE under Cyrus the Great and second under Emperor Nader Shah, the Shah of Persia (1736–47). In fact, many dishes that are thought of as quintessentially Indian actually were adapted from British, Portuguese, Mughal and Persia. Each conqueror brought new flavors and techniques to India. And while each nation ultimately lost India, there influences remain and enrich.
Recently I have become a fan of Chetna Makan on YouTube and the author of several cookbooks, including Chai, Chaat & Chutney: a street food journey through India, where this Roasted Cauliflower Sabji appears. She is charming and enthusiastic about her dishes and just a delight to watch. It’s not difficult to follow and because I do enjoy Indian and Middle Eastern cooking, I have all of the seasonings on hand. This dish doesn’t require any chilis so it wasn’t necessary for me to tone down the heat. My husband was responsible for making the quick, and flavorful flatbread. I made up some urad dal and we enjoyed a healthy and delicious meatless Monday.
As with many Indian dishes, do not get put off by the relatively long list of ingredients. If you do this kind of cooking, you likely will have most of not all of the spices on hand. And the actual cooking technique is very straightforward.
Roasted Cauliflower Sabji would also make a wonderful side dish or as part of a larger Indian meal. However you decide to use it, I encourage you to make it soon.
There are so many different kinds of dal (legumes, pulses or beans) available. And even more recipes for them. Here are just a few and I will be adding more over time.
Moong Dal and Lemony Ground Lamb
Nutritious Comforting Khichari
Yield: 4 servings as a main course and more as a side
For the cauliflower
1 head cauliflower cut into small florets along with the stems
2 Tablespoons tomato paste
½ teaspoon salt
½ teaspoon turmeric
¼ teaspoon cracked black pepper
About 2 Tablespoons EVOO
For the Sabji
2 Tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds (I only had brown mustard seeds, so that is what I used)
2 roughly chopped small onions
2 large garlic cloves, peeled and grated
A 2-inch knob of ginger, peeled and grated
2 medium tomatoes, cored and roughly chopped
1 teaspoon chili powder
1 teaspoon garam masala
¼ teaspoon salt
¼ teaspoon turmeric
Handful of chopped cilantro
For the Cauliflower
- Preheat the oven to 400 degrees F. and have the rack on an upper shelf.
- Mix the seasonings together and spread over the cauliflower. Mix it around to coat. Spread on a baking pan and roast for 15 minutes. Turn over the cauliflower pieces and continue roasting for an additional 15 minutes (total 30 minutes). Remove from the oven and set aside.
For the Sabji
- In a pan large enough to hold all of the cauliflower and the other ingredients, heat oil. Add the cumin seeds and mustard seeds and cook for about 30 seconds or until fragrant and the seeds begin to pop. Add in the chopped onion and stir through. Cook until lightly golden.
- Add the grated garlic and ginger and cook for another minute, stirring through.
- Add the roughly chopped tomatoes and cook on medium heat until the tomatoes soften and give off their juices. Add the chili powder, garam masala, salt and turmeric. Mix well.
- Add the roasted cauliflower and stir through, mixing well but try not to break up the florets. Cook for about 2 to 3 minutes. Add the chopped cilantro and stir through.