Indian Spiced Cauliflower

Recipe by Arradius
READY IN: 13mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and chop Onion finely.
  • Peel and chop Shallot finely.
  • Dice Celery stalks.
  • Place Shallot and onion and celery aside.
  • Crush Garlic with large flat knife to remove skin.
  • Finely dice Garlic.
  • Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
  • Finely dice Tumeric.
  • Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
  • Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
  • In the meantime, heat Ghee in frying pan.
  • When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
  • When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
  • Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
  • When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
  • Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
  • Serve hot.
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