June 21, 2011

Indian-Spiced Cauliflower Saute

This is a simple, quick and really delicious vegetarian dish that I served as a side (along with rice and naan) with Chicken Tikka Masala, but it's tasty and hearty to serve two as a main course.  Juli and I both think it is one of the best vegetarian dishes I've made yet.  I'll definitely be making this one again in the future.

Indian-Spiced Cauliflower Saute

yield = 4 side-dish portions, or 2 main-dish portions

3                tablespoons vegetable oil
1 1/2          teaspoon ground coriander
1 1/2          teaspoon ground cumin
1                teaspoon turmeric powder
1/4             teaspoon freshly-ground black pepper
1/4             teaspoon table salt
1/8             teaspoon cayenne pepper
1                large head cauliflower, cut into florets
                    (approximately 2 lbs of florets)
1/2             fresh lemon, seeded
                  chopped fresh cilantro for garnish

Heat oil in a large skillet over medium-high heat.  When the oil is shimmering, stir in the coriander, cumin, turmeric, pepper, salt and cayenne.  Cook until fragrant and the oil has taken on a yellow-orange color (about 45 seconds).

Add the cauliflower and let it cook without stirring until it starts to brown, about 3 minutes.  Stir to lightly brown on most or all sides (about 10 minutes total), adding 1/4 cup of water if necessary to prevent the spiced oil from burning (be careful of hot oil splatterning when adding the water).  Transfer to a serving platter, squeeze the half-lemon to drizzle cauliflower with the juice, sprinkle with cilantro and serve. 

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