This succulent cauliflower recipe from the cookbookMasalais bursting with flavor and spice.
Serve it up as a scene-stealing side or hearty vegetarian main.
Bored of roasted cauliflower?
Photo: Heami Lee
Shake things up and turn those florets into this vibrant dish from Anita Jaisinghani, the acclaimed Houston-based chef.
Serve this cauliflower dish as a side or with rice for a delicious and satisfying vegetarian main.
Very finely chop green leaves and stems and set aside.
(The only inedible part of the cauliflower is the core; discard that.)
Heat ghee in a shallow saute pan over high.
Gently drop in mustard seeds; the spices should make a popping and sizzling sound.
Immediately add onion and finely chopped cauliflower greens.
Stir in garlic, cauliflower florets, turmeric, and salt.
Stir in chili powder, tomatoes, and ginger and bring to a simmer over medium-high.
Sprinkle garam masala on top, turn off heat, and let rest, uncovered, for 10 minutes.
Gently mix cauliflower, garnish with cilantro, and serve.
