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1 cup water, divided

1 potato, boiled

2 medium raw potatoes (about 1 pound)

¼ cup canola or vegetable oil, divided

½ cup tomato sauce, or 1 medium tomato

1 cup onion, coarsely chopped

2 tablespoons ginger, peeled, and coarsely

chopped

2 teaspoons garlic, coarsely chopped

1 teaspoon cumin seeds

1 green chile, chopped, or to taste

½ teaspoon turmeric

1 tablespoon ground coriander

½ teaspoon cayenne pepper, or to taste

½ teaspoon amchur, or 1 teaspoon lemon juice

½ teaspoon garam masala (page 24)

1. Remove the leaves and cut the stem at the base of the cauliflower, leaving the whole head intact. Wash the cauliflower, sprinkle with ½ teaspoon salt on all sides, and set aside.

2. Heat ½ cup water in a large skillet that can fit the whole cauliflower. Place a steamer rack in the pan. Place cauliflower on the steamer rack, cover with lid, and steam for 5 to 7 minutes, until the cauliflower is partially cooked. Carefully remove cauliflower and place in a baking dish or tray. Set aside.

3. Grate the boiled potato and set aside.

4. Preheat oven to 400ºF.

5. Peel, wash, and slice the raw potatoes into ½ -inch-thick circles. Place the sliced potatoes in a bowl and drizzle with 1 tablespoon of oil and ½ teaspoon salt. Stir to coat with oil. Place in a single layer on a baking tray. Set aside.

6. In a blender jar, combine tomato sauce, onion, ginger, garlic, cumin seeds, and green chiles. Grind to a paste. Set aside. (If needed, add 1 to 2 tablespoons of water to help grind the onions.)

7. Heat the remaining 2 tablespoons of oil in a nonstick fry pan on medium-high heat. Add the onion paste, cook until all the water evaporates and onion starts to come together in a dense mass, stirring frequently. Reduce heat to medium.

8. Add turmeric, coriander, cayenne pepper, amchur, and garam masala. Stir well, cook for about 2 minutes. Add ½ cup of water and stir well. Remove from heat.

9. Add the grated potatoes and ½ teaspoon of salt. Mix well to blend the spices.

10. Turn the cauliflower over, bottom side up, and carefully push about ⅓ of the onion masala into the holes. Turn the cauliflower over and layer the remaining onion masala on top of the cauliflower, completely covering the cauliflower.

11. Place the cauliflower and the potatoes (in separate trays) in preheated oven and bake for 20 to 25 minutes. Turn the potatoes once during cooking. Potatoes should be medium brown, cooked, and crispy. The cauliflower top should be brown and set.

12. To serve, place the cauliflower in the center of the serving tray and garnish with sliced baked potatoes. At the table, cut the cauliflower in thin wedges, and serve with 1 or 2 potato slices.

NUTRITION INFORMATION PER SERVING:

Calories: 121; Total Fat: 7 g (Saturated Fat: 0.5 g); Carbohydrate: 13 g; Protein: 3 g; Fiber: 4 g;

Sodium: 553 mg

GF

Stuffed Banana Peppers

Besan Bhari Mirch

PREP: 15 minutes

COOK: 15 minutes

MAKES: 8 servings

SERVING SIZE: 1 pepper

Long, mild banana peppers are perfect for stuffing. The spiced besan (chickpea flour) paste fills the banana peppers as it cooks and expands. Serve this as a side dish with any meal.

8 banana peppers (about 1 pound)

⅔ cup besan

⅓ cup dry-roasted unsalted peanuts, coarsely

ground

⅛ teaspoon asafetida powder

1 teaspoon cumin seeds

½ teaspoon turmeric

1 teaspoon salt

2 teaspoons ground coriander

½ teaspoon cayenne pepper, or to taste

1 teaspoon amchur, or 2 teaspoons lemon juice

2 tablespoons canola or vegetable oil

⅓ cup water

1. Wash and dry the peppers. Make a slit on one side from the stem end to the tip of the peppers, making an opening. Do not cut through the peppers. Set aside.

2. In a small bowl, mix together besan and ground peanuts. Add asafetida, cumin seeds, turmeric, salt, coriander, cayenne pepper, and amchur. Mix well. Add 1 tablespoon of oil and mix into the mixture, making it crumbly. Add the water and mix well. The mix will be thick and sticky.

3. Fill the peppers with batter. Using your thumbs to pry them open, add