Wednesday, December 19, 2007
I think yesterday's pumpkin soup doesn't quite qualify; after all, it was prepared months ago. So here is a fresh one. This week I was intrigued by this recipe for Vindaloo. Plus, that local cauliflower has been in the deep freeze for a looong time. My version featured local cauliflower, onions, garlic, beans, onions and tomato sauce. I doubled the recipe and bagged the other one for a reheat later this winter. The result is not as good as Aloo Gobi (IMHO), but still good. Strangely complex. And less stew-y than I had imaged. But still good. I served it over rice and it's good. Very warming, for sure, but I think if I am trying to marry Indian cuisine and cauliflower, I'll stick to Aloo Gobi.