Sunday, June 14, 2015
Coconut Saffron Cauliflower and Broccoli
1½ teaspoons coriander seeds
2½ teaspoons cumin seeds
1½ teaspoons saffron threads
Kosher salt as needed
1 pound cauliflower florets
1 pound broccoli florets
Extra-virgin olive oil as needed
1 small white onion, finely diced
4 garlic cloves, minced
2 fresh bay leaves
3 tablespoons tamarind paste
2 (13.5-ounce) cans coconut milk
1 large jalapeño, stemmed, seeded and minced
Crushed red chile flakes for serving
Fresh lime juice for serving
Fresh cilantro leaves for serving
In a small skillet, heat the coriander, cumin and saffron over medium heat, tossing occasionally, until toasted and fragrant. Cool completely, then grind in a spice grinder until coarsely ground.
Fill a large bowl with ice water. Bring a large saucepan of water to a boil and salt generously. Add the cauliflower and cook, stirring occasionally, until crisp-tender, about 2-3 minutes. Transfer to the ice water. When cool, drain well. Repeat the blanching and shocking with the broccoli.
Heat an 8-quart saucepot over medium heat. Add oil to very generously coat the bottom, then add the onion, garlic, and bay leaves. Season with salt and sweat, stirring occasionally, until the onion is tender, about 10 minutes. Stir in the tamarind paste and toasted spices and cook, stirring, for 1 minute. Stir in the coconut milk and 1 cup water. Season with salt. Simmer, stirring occasionally, until thickened, about 35 minutes.
Stir in the cauliflower, broccoli, and jalapeño. Simmer, stirring occasionally, until the cauliflower and broccoli are just tender, about 5 minutes.
Discard the bay leaves. Season with salt, chile flakes, and lime juice. Top with cilantro and serve hot.