Spicy Cauliflower Stew, Brown Jasmine Rice Pilaf
This past August, I made a tasty cauliflower stew. My wife picked up a head of cauliflower, and that brought back nice memories of it, as well as a creamy mashed cauliflower that I also made that month. My daughter ate earlier a vegan grilled cheese sandwich and other items, so I was free to make something spicy, and thought I'd use a prepared Madras simmer sauce. It has garlic, so I thought I'd make a version of the stew, serve my Dad, then simmer with the sauce for my wife and me. In the original stew, I had zucchini, garlic, and oregano; I skipped those, used green onion instead of regular onion, and took my suggestions from when I made it last, and added garam masala and corn.
We love Jade pearl rice, but it's not been available recently. My daughter picked out brown Jasmine rice (cooked in a 1:2 ratio for about 45-50m, like other brown rices), and I thought I'd make a pilaf to accompany the cauliflower. Here is what I did:
- Head of cauliflower, cut into florets
- 1T miso
- 1/2 cup water
- 1 cup frozen corn kernels
- 1/8 t turmeric
- (optional) 1/8 t garam masala
- 5 scallions cut into 1/4" pieces (alternately, 1/4 cup onion chopped to 3/8" cubes would work well)
- 6 ounces (half of the 12 ounce bottle) Madras simmer sauce
- I put the cauliflower, miso, water, and corn into my InstantPot and cooked at high pressure for 2 minutes.
- I let the pressure cooker come down in temperature so that I could open it (one could slowly release pressure, as well). I added the turmeric, garam masala, and onion, and served to my Dad.
- I added the Madras simmer sauce and turned the InstantPot on in low saute mode and cooked for 2 or 3 minutes, stirring, then served.