Sun dried cauliflower: An extremely pungent ingredient!

Preparation of Sun-dried Cauliflower:
  1. Take the florets of fresh cauliflower, string them with a thread and hang them up to dry. Within a few days, the cauliflowers shrink – like flowers, and look a few shades darker.
  2. This cauliflower string is left in the sun for at least 7 days, until dessicated. This we bag, safely away from all moisture.
  3. When ready to eat, take a handful, remove the thread gently, rinse and boil these in lightly salted water for 12-15 minutes.  This is the key ingredient for the pilaf.
Sun dried cauliflower pilaf
  • 1/2 cup of basmati rice
  • 1 cup of water
  • 1 tsp cumin
  • 1 tbsp canola oil
  • 1 finely chopped shallot
  • 1 tsp of finely julienned ginger
  • salt (adjust to taste)
  • 1/2 tsp turmeric
  • 1 tsp of black peppercorns
  • 1 salam leaf
  • 2 cups of reconstituted sun-dried cauliflower
  • 2 tsp of chopped coriander leaves for garnish
  • 1 tsp of chopped mint leaves for garnish

  1. To hot oil, add the shallots and cook until the shallots are translucent. Add cumin seeds, salam leaf, and peppercorns, and stir for a minute.
  2. Add the rice and stir gently until the rice is coated with oil and turns opaque. Add the rest of the ingredients,  cook uncovered on medium until reduced (approx 8 minutes). At this point, reduce the heat to lowest setting, cover and cook for 10 more minutes. Don't release the steam built up in the vessel
  3. Remove from the heat and let rest covered for 5-10 minutes longer. Fluff with fork, add the garnish and serve with raita, relish and papaddum.