CAULIFLOWER IN A PIQUANT TOMATO SAUCE

1/4 cup canola oil
3 whole dried red chiles
1 1/2 teaspoons cumin seeds
2 inch piece fresh ginger, peeled and cut into fine julienne
1 small head cauliflower (about 2 pounds), cored and cut into medium florets
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 medium tomatoes, peeled and chopped
1 tablespoon white wine vinegar
2 tablespoons chopped fresh cilantro

Combine the oil, dried red chiles and cumin in a large frying pan over medium-high heat. Cook, stirring, until the cumin begins to brown, about 1 minute.

Add the ginger and cook, stirring, for 30 seconds.

Add the cauliflower and cook, stirring, until it begins to brown, 2 to 3 minutes.

Add the salt and black pepper and mix well. Cover, reduce the heat to medium and cook until the cauliflower is lightly browned and almost tender, 7 to 10 minutes. Uncover and stir occasionally; if the cauliflower browns too fast or the spices begin to burn, reduce the heat.

Add the tomatoes and vinegar and stir well. Cover and continue cooking, stirring every now and then, until the cauliflower is tender, 2 to 3 more minutes. Add water if needed; the dish should be a little saucy. If the sauce is too thin, uncover, raise the heat and boil to thicken.

Taste for salt, then stir in the cilantro. Serve hot.

Makes 4 servings
Adapted from source: Indian Home Cooking by Suvir Saran and Stephanie Lyness