This vegetable is seasonably at its best and most plentiful from December through March. The cauliflower plant lacks chlorophyll unlike other members in the same family like broccoli and kale which results in its milky white coloring. Cauliflower, and other members in its family contain sulfur, which may increase the liver's ability to neutralize potentially toxic substances.
3 cups milk
1 large cauliflower
1 tablespoon garam masala
salt and pepper to taste
1. Pour milk in large sauce pan over medium heat.
2. Cut cauliflower into florets and add to milk with garam masala.
3. Bring to boil, then reduce heat, partially cover pot and simmer until cauliflower is tender, about 20 minutes.
4. Let cool a few minutes and then puree in a food processor or blender.
5. Return to pot and gently reheat and adjust seasoning.
Garam Masala, is a spice mix that is commonly found in Indian and Middle Eastern cuisine. This spice is actually a spice mix, much like curry powder.
The literal translation of garam masala is "hot spice", in which hot refers to temperature, not spiciness. The spices in this blend do just that - warm you up, and though many Indian families create their own house-blend for garam masala this is the base mix:
Cardamom
Cinnamon
Mace
Nutmeg
Bay Leaf
Cumin
Clove
Black Pepper
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