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1
Break the cauliflower into large florets.
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2
Trim off and discard the tough outer layer of the core, then cut the tender inside into 1 1/2-inch pieces.
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3
Heat the oil in a heavy 6-quart pan over moderate heat until it shimmers.
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4
Add the cumin seeds and dried red chile and cook, shaking the pan, for 1 minute.
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5
Add the shallot, garlic, ginger, and fresh green chile and cook, stirring for 30 seconds.
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6
Stir in the turmeric, tomato and salt to taste.
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7
Stir in the cauliflower and stock and cover the pan.
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8
Simmer gently until the cauliflower is tender, 15 to 20 minutes.
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9
(It's important that the cauliflower cook slowly; otherwise, the liquid will evaporate too quickly, you'll have to add more, and the cauliflower will turn soggy.)
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10
Puree the cauliflower mixture in a food processor in 2 batches until smooth.
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11
Season to taste with salt and pepper.
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12
Melt the butter in a 10-inch skillet over high heat and saute the ginger for 30 seconds.
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13
Add the chestnuts, stirring and shaking the skillet, and season with salt.
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14
Saute the ginger and chestnuts until golden and caramelized and a little crisp around the edges, about 2 minutes.
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15
Transfer the ginger and chestnuts to paper towels to drain.
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16
Reheat the puree over low heat and stir in the chives and cilantro.
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17
Serve the puree topped with the sauteed ginger and chestnuts.
