How to Cook Spicy Cauliflower

I love cauliflower and there are about a 1000 ways to cook it. This recipe is simple to cook and incorporates very basic Indian spices. Yum!!

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How to Cook Spicy Cauliflower Recipe
6 Steps
Ingredients
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1
In a pot over medium heat, add oil. Once the oil heats up, add asafoetida, Japanese chili pods, mustard seeds, serrano chili pepper and 1/2 teaspoon of ground turmeric.

In a pot over medium heat, add oil. Once the oil heats up, add asafoetida, Japanese chili pods, mustard seeds, serrano chili pepper and 1/2 teaspoon of ground turmeric.

2
As the mustard seeds pop, add the red onion, tomato and 1/2 teaspoon of paprika. Mix well and let the onion become translucent, almost to the point of caramelizing.

As the mustard seeds pop, add the red onion, tomato and 1/2 teaspoon of paprika. Mix well and let the onion become translucent, almost to the point of caramelizing.

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3
Then add cauliflower and green peas. Mix thoroughly.

Then add cauliflower and green peas. Mix thoroughly.

4
In about 5 mins. as the mixture starts to water, add 1/2 teaspoon of ground turmeric, 1/2 teaspoon of paprika and 1 teaspoon of the garam masala. Mix thoroughly.

In about 5 mins. as the mixture starts to water, add 1/2 teaspoon of ground turmeric, 1/2 teaspoon of paprika and 1 teaspoon of the garam masala. Mix thoroughly.

5

Garam Masala: There are many ways to make the garam masala, I generally make my own. It is nothing but a blend of spices. For this recipe I used the "Spice Hunter Salt Free Garam Masala Blend"

6
As the cauliflower cooks add cilantro and salt. Keep cooking on low heat. Cook uncovered and allow the vegetable mixture to blacken a bit. Serve with some mango pickle and wheat tortillas.

As the cauliflower cooks add cilantro and salt. Keep cooking on low heat. Cook uncovered and allow the vegetable mixture to blacken a bit. Serve with some mango pickle and wheat tortillas.

Ingredients

1 Small Cauliflower 
1 Red Onion 
1 Serrano Chili Pepper 
1 Red Tomato 
½ Cups Green Peas 
¼ Bunches Cilantro 
4 Tablespoons Vegetable Oil 
1 Pinch Asafoetida 
4 Japanese Chili Pods 
½ Teaspoons Black Mustard Seeds 
1 Teaspoon Ground Turmeric 
1 Teaspoon Paprika 
1 Teaspoon Garam Masala 
Teaspoons Salt 
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