Punjabi Cauliflower

Ingredients:

• Canola Oil Cooking Spray
• 2 tbsps Clarified Butter or Canola Oil
• 2" Fresh Ginger, cut into thin matchsticks
• 1 Onion, sliced in half and then cut into 1/4" half-moon slices
• 1 Garlic Clove, minced
• 1/2 tsp Red Chili Flakes
• 1/4 tsp Turmeric 
• 1 tsp Cumin Seeds
• 2 tsps Ground Coriander
• 1/2 tsp Garam Masala
• 1 head Cauliflower, broken into pieces, rinsed
• 1/2 tsp Salt
• 1/4 tsp Black Pepper, freshly ground

Instructions:

1. Heat the clarified butter in the 4 Quart Stock Pot.  Add ginger, onions and garlic, cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes. 
2. Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for 8 minutes.
3. Uncover and add red chile flakes, turmeric, cumin seeds, coriander and garam masala. Cook an additional 30 seconds.
4. Add cauliflower, salt and pepper and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes. 
5. Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for another 10 minutes. Cauliflower should be tender. 

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