Indian Cauliflower and Paneer (very attractive colored dish)

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Indian Cauliflower and Paneer  (very attractive colored dish)

 

1 large cauliflower, head

1 medium zucchini

2 cups panir (paneer-Indian cheese)

4 tablespoons olive oil

1/2 teaspoon red pepper flakes

2 tablespoons coriander leaves or cilantro leaves, fresh

1 teaspoon salt to taste

1/4 teaspoon pepper

 

Wash the vegetables. Mince the fresh coriander leaves, set aside. Cut the

cauliflower in slices, about 1/2 inch thick, make sure you have a good slice,

try not brake it in small pieces. In a non-stick frying pan heat the oil, add

the cauliflower slices flat, don¢t stack them, you may have to cook them some at

time and the red pepper flakes. Cover. Check it often and carefully turn it

around when one side is slightly brown. Keep turning until they are tender and

ready. Cook the rest of the cauliflower, add more oil if you need, to prevent

sticking to the pan. At the end cook any small pieces you have left. While the

cauliflower is cooking, grate the skin off the zucchini. You¢ll use the skin for

this prep, but save the zucchini for some soup or dal. In a blender mix the

panir (the panir should be freshly made because you need it hot and wet), the

zucchini peel, salt to taste, a pinch of black pepper, add some whey from the

panir to make a smooth,

liquid like yogurt cream cheese. The zucchini peel will add a nice greenish

hue. Blend for few minutes until smooth. Pour still warm over cooked

cauliflower. Sprinkle some coriander leaves