17 Reviews

You have a winning recipe here which I'd recommend to everyone following a low-fat diet, because it has not even a drop of oil and yet tastes like it came from a 5 star hotel! This one makes a great starter served with hot sauce! I made some changes which are as follows: I scaled this recipe down to 2 servings. 1)I did not have cilantro on hand, so I substituted it with parsley. 2) Instead of ginger puree, I used 1/2 tbsp of chopped ginger and some water. 3)I added 2 tbsp. of low-fat yogurt(beaten), 1/4 tsp. salt and 1/2 tsp. of black pepper as well when adding the other masala powders. 4) I used about 12 tbsp. of water + 1 cup to cook the cauliflower(i.e. before covering it with the lid). It took about 15 minutes to cook in my pre-heated Dutch oven. I liked it as it was - somewhat crunchy(3/4th cooked) but with a wonderful blend of the masala powders! Next time I'll add some lemon juice as well once the dish is ready. This makes a great starter and will be a regular at our table! Thank You SO MUCH for this wonderful-flavourful recipe!

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Charishma_Ramchandani July 14, 2002

Very, very good. Lots of flavor without fat or salt. I was wary about the amount of some of the spices since I am new to Indian cuisine, but it turned out delicious. I used the red cayenne pepper and made the rest of the recipe as posted, but I used a bit more water than the recipe called for. My cauliflower was about done with only 30 minutes of cooking at the final step, then I simply turned off the heat and let it sit covered for the remaining time. I served it with rice. The second time I made this, I added about 1/4 of finely minced onion and 1/4 c of finely minced red bell pepper at the same time I added the cilantro. Next time I make it, I'll throw in some cooked chickpeas to make it an all in one meal. I think the seasoning blend and cooking method would work really well for potatoes as well.

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Ms Mishmish December 02, 2010

What a lovely way to serve cauliflower! I had this with chappatis for lunch in college today, and because it is a "dry" sabzi, it makes a great chappati/tortilla filling, and is really easy to brown bag. The cooking method is really simple... all you need to keep by your side is water to use as and when needed. The lemon juice adds a great zing to it, and the spices compliment each other perfectly, Indian style :-) Thanks for this Sue... this one's for keeps!

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Anu September 03, 2002

I usually make something like this with a can of cocunut milk, but I really needed a healthier option.. this is flavourfull and satifying. Thanks!
I did add cabbage, like the other reviewer, and that was really nice. Thanks for that.

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womanofmystery January 21, 2013

We enjoyed this cauliflower curry. I made no modifications to the recipe and thought it came together quickly and was not difficult to make. I served as an accompaniment to Masala Chicken 264890

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Dr. Jenny May 17, 2011

Very good. I made a few adaptations based on what I had in the house, and it turned out very well. We ate it with rice and lentils and peas.

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Donut Chef April 04, 2011

Very good, even if you replace the individual spices for your regular curry mix. And easy to make!

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Itadakimasu! August 11, 2009

This was a fabulous recipe and I especially liked the healthy preparation. I couldn't help but add some minced garlic to the mix and used slightly more water than called for. Thank you Sue L for sharing another winner.

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BonnieZ June 03, 2009

This was an excellent recipe! I made as written and used red chili powder in place of the green chili. I only cooked half a head of cauliflower but used the whole component of spices as we like stronger flavours. This was fantastic and will be made often in this house. Thanks for posting a keeper!

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cyaos March 29, 2009
Cauliflower Curry