Broccoli and Cauliflower Coated With Spiced Chickpea Flour
- Ready In:
- 27mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 2 tablespoons canola oil or 2 tablespoons lite olive oil
- 4 garlic cloves, chopped
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 2 1⁄2 cups bite sized cauliflower florets
- 2 1⁄2 cups bite sized broccoli florets
- 1 tablespoon besan (chickpea flour)
- 1 teaspoon salt (to taste)
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon ground cumin
- 1 teaspoon ground coriander
directions
- Mix together the besan, 1/2 teaspoon salt, garam masala, cumin, coriander and red pepper flakes, set aside.
- Heat the oil over a low flame and saute the garlic until soft but not brown.
- Add the cauliflower and broccoli and increase the heat a bit. Saute for 3-4 minutes, or until they begin to brown.
- Reduce the heat back to low and sprinkle on the reserved spice blend. Cover the pan and cook for 5-6 minutes. Don't peak! This step will release the moisture from the vegetables, you don't want to lose it.
- Sprinkle about a tablespoon of water on the vegetables and toss around a little until they look coated with the besan/spice mix. Resist the temptation to add too much water.
- Cover the pan as quickly as possible and continue cooking until the vegetables are tender but firm, 2-3 minutes. This is the point at which I add in the remaining 1/2 teaspoon of salt or not, depending on who is home for dinner.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was absolutely delicious and it actually turned a nice color! I omitted the red pepper flakes because some in the family can not tolerate it, but next time I wll add for myself and my spicy daughter! Nice blend of Indian spices with broccoli and caulflower-nice change from steamed vegges! I made for sprng PAC 2010! Thanks Chef Edlear!
RECIPE SUBMITTED BY
Chef Edlear
United States
please don't salt the food until you've tried it!