June 21, 2011
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.