Indian Cauliflower

Today we got a ton of rain.  So much that it flooded and I couldn't get to the grocery on my way home from work.  I bought the cauliflower and chicken I made tonight intending to use it for other things, but since I couldn't buy any supplemental ingredients today, I made what I could with what I had.  I found this recipe for the cauliflower, and used this recipe for ideas for the chicken.  I should have let the chicken marinate for longer in the yogurt and spices.  The leftovers might be more flavorful tomorrow.  


1 medium head cauliflower, broken into medium florets
2 big cloves of garlic, grated
salt
1/2 cup thick drained yogurt or Greek yogurt
1/4-1/2 teaspoon turmeric, ground coriander, ground ginger, chili powder, garam masala
1/2 tablespoon mirin
1.5 tablespoon lite soy sauce/or tamari sauce
a sprinkle of red crushed pepper 
scant 1/4 cup oil

Preparation:

Wash and drain the cauliflower florets. In a big bowl combine yogurt and seasonings. Stir well with a spatula so it is well combined.

Add the cauliflower florets in the the bowl and toss really well for the marinade to coat the cauliflower florets. Let them sit at room temperature for 30 minutes.

Heat oil in a wok/skillet till it shimmers. Add the marinated cauliflowers and everything else in the bowl in the hot oil. Cook at high heat covered for about 10 minutes. Uncover and cook  at medium heat till the oil starts to separate from the spice mix. If the spice mix sticks to bottom, add a splash of warm water and scrape out the pan. The cauliflower florets should be cooked through, but still hold the crunch. Some of the onions might crisp. There should be no sauce left. Whatever spice mix is there in the pan, should kind of coat the florets.

Serve warm as a side.