Indian Cauliflower

"Awesome! The garam masala is a MUST! I cut the oil in half, and it was just fine. I had to microwave the baked cauliflower for 2 minutes - it wasn't quite tender. One tip: don't let the tomato cu..." See morerry sit and cool before serving because it thickens up too much. The next time I made this, I used only 1 Tbl. oil and diced canned tomatoes. After the sauce was finished cooking, I pureed it in my food processor. For the cauliflower, I steamed it in my vegetable steamer until tender, then did a 'rough chop' to get smaller florets (which is how I see this dish served in Indian restaurants). I then mixed the cauliflower into the pureed sauce. I will make those changes again! Thanks for the recipe!"

"I like Indian food, this is a good one. I changed it a little though. I think as suggested before by some other reviews it's a must to seperate the cauliflower into florets if you want to cook it in 3..." See more0 minutes. Also I raised the temperature to 450 F, and it cooked perfectly. I used fresh garlic also added fresh ginger to the sauce, cut the garam masala in half and added some chili powder since I like my food hot. I didn't have any at home but next time I cook this dish I will sprinkle it with chopped cilantro before serving."

"This is a fun dish to prepare and serve. In an earlier review, I forgot to mention that I have learned that I needed to bake the cauliflower in a *covered* dish, and increase the cooking time to at le..." See moreast 45 minutes. I like to serve it with a red lentil dahl."