From Jan 2012 Food&Wine
1 3/4 lb. head cauliflower, cored - one-third cut into 3/4 inch florets, the rest coarsely chopped
2 Tbsps. olive oil
salt and pepper
1 1/2 tsps. cumin seeds
1 1/2 tsps. coriander seeds
1 1/2 tsps. fennel seeds
1/2 tsp. turmeric
1/4 tsp. cinnamon
1/8 tsp. allspice
1/4 tsp. cayenne
1 large onion, thinly sliced
2 Tbsps. grated fresh ginger
1 Tbsp. minced garlic
1/4 cup dry white wine
1 baking potato (8oz), peeled and cut into 1/2 inch pieces
1 quart veg stock
1/2 cup unsweetened coconut milk
1/4 cup chopped cilantro
1 jalapeno, seeded and thinly sliced
lime cut in wedges
See mag for instructions, pg 48.
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