Madhur Jaffrey's Vegetarian India has become my new favorite cookbook with yet another solid, simple recipe.
Jaffrey's Ajwainwali Gobi or Cauliflower with Ajowan and Ginger is based on the recipe from Aurobindo Ashram, a place we have visited before in India. It was quite a surprise to find that connection in this cookbook, let alone a recipe that makes use of ajowan / ajwain, a spice I bought long ago to prepare Ethiopian food and have had yet to use!
I found the prepared cauliflower, which was just lightly steamed on the stovetop, very earthy and flavorful. The ajowan had a lighter and slightly more herby flavor than cumin, and my husband got some caraway flavor notes (though I did not). I would make this simple cauliflower again and again, similar to the great kalonji greens which have become a frequent homemade staple.
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