There are 3 Cauliflower side-dish recipes that I like to make from the above cookbook - my favorite Indian cookbook. They're similarly spiced but with different ingredients to compliment the cauliflower. Feel free to mix/match to get the tastes you want.
Note: We like to par-steam the cauliflower before frying/sauteing the dishes as it shortens the saute time and helps to get a uniform done-ness of the cauliflower. But be careful not to steam to doneness or the cauliflower will fall apart in the pan.
| Quantity | Item |
|---|---|
| 1 head | cauliflower, cut into florets |
| 1 small to medium | onion, chopped |
| 1 C | tomatoes, peeled, chopped |
| 1 inch piece | fresh ginger, peeled and chopped |
| 3 cloves | garlic peeled and finely chopped |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander seed |
| ¼ tsp | ground turmeric |
| ¼ tsp | garam masala - optional |
| ¾ tsp | salt |
| 1 T | lemon juice |
| oil, for frying | |
| ¼ tsp | ground cayenne pepper - optional |
| ½ | hot green chile, finely chopped - optional |
You need a 10"-12" frying/sauté pan with a lid.
Blend the onion, garlic, and ginger with a little water to make a paste. Heat a wide pan over medium high heat, add ~2 T oil. Add the cauliflower and fry, stirring a few minutes for the florets to pick up some browned spots. Remove.
Add the onion/garlic/ginger paste to the pan and fry for a minute, stirring to avoid burning. Add the tomato, cumin, and coriander, stir to mix and incorporate, potentially adding a little water.
Add the turmeric, lemon juice, salt, and any of the chile/cayenne you're using. Stir and return the cauliflower to the pan, turning the heat down to low. Add a couple of T of water, cover and cook for 5-10 min (longer if the cauliflower wasn't pre-steamed). Remove the lid and sprinkle on the garam masala (if using).
| Quantity | Item |
|---|---|
| 1 head | cauliflower, cut into florets |
| 8-16 oz | red or yellow potatoes, microwaved til done, cut into ¾in dice |
| 1 tsp | cumin seed |
| 1 tsp | ground cumin |
| ½ tsp | roasted cumin seeds, ground |
| 1 tsp | ground coriander seed |
| ¼ tsp | ground turmeric |
| ¾ tsp | salt |
| freshly ground black pepper | |
| oil, for frying | |
| ¼ tsp | ground cayenne pepper - optional |
| ½ | hot green chile, finely chopped - optional |
You need a 10"-12" frying/sauté pan with a lid.
You can toast the 'roasted' cumin seeds, either in a dry pan or in a toaster oven. Doing this deepens the flavor. In either case, be careful not to let them burn. Grind in a spice grinder (e.g., old coffee grinder) or a mortar/pestle.
Heat the pan to medium with 2-3 T oil. Add the cumin seeds and let the seeds sizzle for a few seconds. Add the cauliflower and fry, stirring a few minutes for the florets to pick up some browned spots. Cover, turn the heat to low, let simmer for 4-5 min. Put in the potatoes and spices. Stir to mix.
| Quantity | Item |
|---|---|
| 1 head | cauliflower, cut into florets |
| 4 cloves | garlic peeled and finely chopped |
| 2 tsp | fennel seeds |
| 1 T | black mustard seeds |
| ¼ tsp | ground turmeric |
| ¾ tsp | salt |
| oil, for frying | |
| ¼ tsp | ground cayenne pepper - optional |
You need a 10"-12" frying/sauté pan.
Heat the pan to medium with 2-3 T oil. Add the fennel and mustard seeds. As soon as the mustard seeds begin to pop, add the garlic and fry until lightly brown. Add the turmeric and cayenne (if using). Stir.
Add the cauliflower, salt, and 2 T water. Stir. Cook until the cauliflower is done, stirring as necessary.