Ingredients for Indian Spiced Cauliflower
- Cauliflower
- 2 shallots, finely chopped
- 1 medium onion, finely chopped
- Turmeric
- Garlic Cloves
- Coriander Seed
- 2 tablespoons ghee
- Celery
- Pinch of cayenne pepper (to taste)
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How to Make Indian Spiced Cauliflower
- Finely chop 1 medium onion.
- Finely chop 2 shallots.
- Dice 2 celery stalks.
- Set aside the chopped onion, shallots, and celery.
- Crush 2 cloves garlic with a large flat knife to remove the skin.
- Finely dice the garlic.
- Using a vegetable peeler, peel 1-inch piece of fresh turmeric root. (Handle with care to avoid staining hands.)
- Finely dice the peeled turmeric.
- In a mortar and pestle, combine the diced turmeric, garlic, and 1 teaspoon coriander seeds. Pound until a smooth paste forms.
- Steam 1 medium head of cauliflower florets in a microwave-safe container for 3 minutes, or until tender.
- While the cauliflower steams, heat 2 tablespoons of ghee in a frying pan over medium heat.
- Add the turmeric-garlic-coriander paste to the melted ghee and sauté for 1 minute, stirring constantly. This will release the fragrant aromas and mellow the flavors.
- Once the ghee is lightly yellow and the garlic is softened but not browned, add the chopped shallots, onion, and celery.
- Sauté gently for 3-4 minutes, until the vegetables are softened and slightly yellow.
- Add a pinch of cayenne pepper (to taste).
- Add the steamed cauliflower florets to the pan. Break the florets into smaller pieces if desired.
- Cook for another 3 minutes, stirring frequently, until the cauliflower is heated through and coated in the spiced ghee.
- Serve hot as a delightful side dish.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
283g
Fat
35g
Carbs
66g
