Coconut Cauliflower Korma

is a type of braise/stew found throughout South Asia. Some ver- sions are made with yogurt for a light and delicate sauce, while a wedding korma is rich with cream, nuts, and saffron. The main thing tying all korma together is an aromatic base of onion, garlic, and ginger with warm spices such as cardamom and cinnamon. This korma is influenced by the one my mom made almost once a week when I was growing up, with chicken, shrimp, or hard-boiled eggs. Hers was made with yogurt, but I wanted to give some heft to the cauliflower, so I'm simmering it here in coconut milk instead. The key to properly developing the flavors is time. Take your time frizzling the onions, browning the cauliflower, cooking down the onion puree, and simmering everything together, otherwise the aromatics will taste harsn and acrid.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut the onion in half lengthwise, trim off the root, and thinly slice one half lengthwise from root to stem. Set aside.

Step 2

2. Roughly chop the remaining onion half and puree it in a blender along with the ginger and garlic, adding as little water as is needed to blend until smooth. Set aside.

Step 3

3. Make the frizzled onions: In a medium Dutch oven or heavy pot, combine the oil and reserved sliced onions and cook over medium- high heat, stirring often, until crisp and deeply browned, 10 to 12 minutes. (The onions will continue to brown after removing them from the heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Remove the pot from the heat and use a slotted spoon to transfer the onions to a plate, leaving behind the fat in the pot. Spread them out so they cool down quickly and don't clump together.

Step 4

4. Return the pot to medium heat and add the nuts. Cook, stirring frequently, until lightly browned, 3 to 5 minutes. Remove from the heat and use a slotted spoon to transfer them to a plate, leaving the fat behind.

Step 5

5. Sear the cauliflower: Return the pot to medium heat and arrange the cauliflower wedges in one even layer, working in batches if necessary. Sprinkle generously with salt. Cook until very deeply browned on the cut sides, 5 to 7 minutes per side. (If the pot looks too dry at any point, add more oil.) Transfer to a plate.

Step 6

6. Caramelize the base: Add more oil if the pot looks dry. Add the pureed onion, coriander, bay leaf, cinnamon stick, cardamom pods, and a big pinch of salt and cook over medium-high heat, stirring frequently, until deeply browned, most of the moisture has cooked out, and the paste begins sticking to the pot, 5 to 8 minutes. →

Step 7

7. Braise: Add the coconut milk, 1½ can water, green chilies, and prunes and bring to a simmer, scraping up any browned bits. Taste and add salt if needed. Return the cauliflower wedges to the pot, reduce the heat to maintain a bare simmer, and partially cover. Cook until the cauliflower is totally tender and the sauce is thick and the flavors have melded together, 20 to 30 minutes, flipping the cauliflower once during cooking. (Some of the cauliflower might fall apart, that's okay. If the liquid has reduced too much before the cauliflower is tender, add more water.)

Step 8

8. Top with the frizzled onions and nuts. Serve with steamed rice, paratha, or roti and cucumber salad.