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Reviewed: Apr. 22, 2008

Excellent flavor and presentation. This was a big hit with my wife who always thought Cauliflower was "blah". The next time I make this I'll give the head a few minutes in the microwave first. I was concerned that the canned tomato sauce might not work. Wrong! It was fine. I served this with a home made Vindaloo sausage with Pistachios and Basmati rice.

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Reviewer:

R Vennerbeck


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Reviewed: May 10, 2006

The cauliflower doesn't get tender enough ....you need to add a little water and cover when you bake it. Also extend the baking time. I love garam masala, but wasn't crazy about the combination with the cauliflower. This was edible, but I won't make it again.

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Reviewer:

breezermom

	Cooking Level: Expert Home Town: Birmingham, Alabama, USA Living In: Gulf Breeze, Florida, USA
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Reviewed: Dec. 14, 2005

I don't know how to rate this because I changed it so much I couldn't really say that I made this recipe. If you are used to real Indian food you'll need to add spices (a lot)

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Reviewer:

MOMMYOFPEPPER


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Reviewed: Aug. 26, 2005

I followed the advice of other reviews and chopped my cauliflower into florets before cooking. This dish turned out wonderfully and is even good reheated. I'll definitely make it again.

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Reviewer:

DAYOFSUN


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Reviewed: Apr. 19, 2005

I followed other's advice and cut the cauliflower into florets then tossed it in the tumeric oil. After baking for 20 min it wasn't done and was starting to look a little dry so I added a little water and let it cook for another 20 min. I didn't have garlic powder or fresh tomatoes so I minced 2 garlic cloves and 1 can of tomato puree. I think it came out very well and plan to make this dish again.

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Reviewer:

CJRSMEPARIS


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Reviewed: Mar. 16, 2005

I will take full responsibility for the failure of this recipe........ We ended up throwing the whole thing out. Is is possible for turmeric to go bad? I followed the recipe completely. It was really awful tasting and my husband will USUALLY eat anything! Sorry!

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Reviewer:

1SUNNYGIRL

	Cooking Level: Expert Home Town: Santa Barbara, California, USA Living In: Washington, D.C., USA
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Reviewed: Oct. 8, 2004

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 least 45 minutes. I like to serve it with a red lentil dahl.

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Reviewer:

Susan

	Cooking Level: Intermediate Home Town: Presque Isle, Maine, USA Living In: Houston, Texas, USA
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Reviewed: Sep. 23, 2004

Very good, I grated the onion and added some red chilli poder in the sauce too. Comes out very well.

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Reviewer:

COOKIE301


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Reviewed: Feb. 1, 2004

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 curry sit and cool before serving because it thickens up too much. Thanks for the recipe!

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Reviewer:

KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Feb. 1, 2004

I think the cauliflower would cook a bit better if 1/4" of water was added to baking pan. Makes a beautiful presentation.

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Reviewer:

Jerrol


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Reviewed: Feb. 1, 2004

I found a recipe for Garam Marsala on the 'net and tried this recipe. I didn't puree the tomatoes (used diced canned), and maybe not enough of them. The result was less than good. If I try again, I'll cut the cauliflower up to start with.

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Reviewer:

JHUBB

	Cooking Level: Intermediate
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Reviewed: Jul. 16, 2003

I had to leave my cauliflower in the oven for a lot longer than 30 mins for it to cook. I also used tomato sauce instead of pureed tomatoes and real garlic instead of garlic powder. The result was still a great tasting dish!

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Reviewer:

KEENBEAN75

	Cooking Level: Expert Home Town: Richmond, British Columbia, Canada Living In: Corvallis, Oregon, USA
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