Prep 12 mins
Cook 10 mins
A very simple and delicious recipe by Madhur Jaffrey that I found in a magazine. I tried it and my husband who detests cauliflower quite liked it. So give it a try!
- 6 tablespoons olive oil or 6 tablespoons peanut oil
- 7 cups cauliflower florets
- 1⁄2-3⁄4 teaspoon salt
- 1⁄4 teaspoon turmeric powder
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1⁄2 teaspoon amchoor powder (green mango powder) or 1 tablespoon lemon juice
- 1 pinch asafoetida powder (hing)
- 1⁄2 teaspoon whole cumin seed
- 1 inch fresh ginger, peeled and cut into very fine julienne strips
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon finely chopped fresh green chile (optional)
- Pour the oil into a large frying pan and set it over medium heat. When it is hot, put in all the cauliflower florets.
- Stir and fry them until they turn reddish in spots, about 6 minutes.
- Remove them with a slotted spoon and spread them on a plate lined with paper towels.
- Turn off the heat under the frying pan and remove all but 1 tbsp of the oil.
- Put the drained florets in a bowl.
- Sprinkle the salt, turmeric, cayenne, coriander and amchoor or lemon juice over the top. Toss gently to mix. Taste and adjust the flavours if needed.
- Set the frying pan with 1 tbsp of oil over medium heat.
- When it is hot, put in the asafoetida, and a second later, the cumin seeds. Let the seeds sizzle for 10 seconds.
- Now put in the ginger strips and stir for 30 seconds.
- Put in all the cauliflower and stir gently to mix. Add a generous sprinkling of water, cover, and turn the heat down very low.
- Cook for about 1-2 minutes, or until the cauliflower is just crisp-tender and all the flavours have blended.
- Sprinkle the cilantro and green chillis, if desired, over the top.
- Toss and serve.