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Indian Spiced Cauliflower

½ a head of cauliflower, broken into florets
1 medium onion, diced
½ tsp whole cumin seeds
1 tomato, diced
2 garlic cloves, chopped
1½ tsp Madras curry powder (Homemade is best. If using store bought, use the mild variety)
1 tsp, or to taste salt
1 tbsp olive oil (don't use extra virgin)
¼ cup hot water


In a wide pan, heat the olive oil, and on a medium to high heat, sauté the onion and the whole cumin seeds, until soft and just turning brown around the edges.

Add the diced tomato, garlic, Madras curry powder and salt, and stir and fry together for about 3 - 5 minutes, until the tomato is very squishy and the mixture is beginning to dry out.

Add the cauliflower to this onion-tomato masala, and stir to coat the florets well, around 1 - 2 minutes.

Add the hot water, stir, then cover the pan, and let the cauliflower cook for about 5 - 8 minutes in the steam. The time depends on how soft you like your vegetables. I like them with a little crunch, so I only cook for about 5 minutes. Cooking time will also depend on how big your florets are. The smaller they are, the sooner they will cook, so check on them every 2 - 3 minutes.

Once the cauliflower is cooked, take off the heat, stir again, and serve hot with rice, roti or naan and a lime or mango pickle.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise