I make it sound like we didn’t eat any vegetables while we vacationing, but we did…just not in the quantities that we normally consume. We generally eat a large amount of vegetables over the course ... [read more]]]>

I make it sound like we didn’t eat any vegetables while we vacationing, but we did…just not in the quantities that we normally consume. We generally eat a large amount of vegetables over the course of a week, preparing vegetable entrees and snacking on veggies in addition to having several vegetable side items with our meals.

While on vacation, we just couldn’t get enough vegetables, but now that we’re home, we’re not holding back! Here’s a wonderful vegetarian Indian dish Kemal made for us this evening. It’s warm, spicy, and I literally sang the yum-yum song while practically inhaling it. LOL!

Aloo Gobi (Adapted from: Mallika Basu of Quick Indian Cooking)

We love Indian cuisine, and this is definitely one of our favorite meals, especially when accompanied with some naan ... [read more]]]>

We love Indian cuisine, and this is definitely one of our favorite meals, especially when accompanied with some naan and a glass of milk.

Cauliflower and Garlic, Indian Style (Gobi Masala)

Ingredients:

• 2 small heads cauliflower
• 3 heads garlic
• 1/2 cup olive oil
• 1 package Gobi Aloo Spice Mix
  

Note: If you aren’t able to purchase the spice mix, then mix the spices yourself. You’ll need: ground coriander, ground pomegranate seeds, cumin, salt, asafoetida, cayenne pepper, paprika, and turmeric. The turmeric in the mix will leave a lovely yellow stain on the vegetables.

Instructions:

• Preheat the oven to 350 degrees.
• Clean the cauliflower and then separate the florets into small pieces.
• Peel the garlic. Leave the cloves whole.
• Mix the spice mix into the olive oil.
• Place the garlic in the microwave and cook for a few minutes. You don’t need to cook it until it’s soft, but just a few minutes to cook it some.
• Mix the garlic and cauliflower with the olive oil and spices, making sure to coat the vegetables fairly evenly.
• Spread the garlic and cauliflower onto a baking dish and bake uncovered until the cauliflower and garlic are soft. I like to cook mine a little longer so the garlic caramelizes but it’s not necessary to do that.
• Serve warm.