Prep 15 mins
Cook 8 mins
I got this recipe from Vancouver's author/chef/firefighter David Veljacic. This recipe has an East Indian flair that is quite enjoyable...definately a different way to prepare cauliflower. Prepare everything before hand for that last minute cooking.
- 1 large cauliflower, cleaned and cut into medium florets
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1⁄2 tablespoon ginger, finely grated
- 1 large garlic, thinly sliced
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon mustard powder
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- Heat the butter and olive oil in a medium skilllet. Saute the ginger and garlic over medium heat for 2 minutes. Add the turmeric and saute until the mixture turns to bright yellow.
- Add the cauliflower and shake and stir, making sure to coat all the florets.
- Stir in the coriander, cumin, paprika, mustard, pepper and salt. Sprinkle with 2 T of water and cover with a tight fitting lid. Add more water if needed.
- When the steam has built, reduce the heat and simmer for 3 minutes. Remove the lid and saute until all the moisture has evaporated.