Everyday Cauliflower

Total Time: 22 mins Preparation Time: 12 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 6 tablespoons olive oil or 6 tablespoons peanut oil
• 7 cups cauliflower florets
• 1/2-3/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon amchoor powder (green mango powder) or 1 tablespoon lemon juice
• 1 pinch asafetida powder (hing)
• 1/2 teaspoon whole cumin seed
• 1 inch fresh ginger, peeled and cut into very fine julienne strips
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon finely chopped fresh green chile (optional)

Recipe

• 1 pour the oil into a large frying pan and set it over medium heat. when it is hot, put in all the cauliflower florets.
• 2 stir and fry them until they turn reddish in spots, about 6 minutes.
• 3 remove them with a slotted spoon and spread them on a plate lined with paper towels.
• 4 turn off the heat under the frying pan and remove all but 1 tbsp of the oil.
• 5 put the drained florets in a bowl.
• 6 sprinkle the salt, turmeric, cayenne, coriander and amchoor or lemon juice over the top. toss gently to mix. taste and adjust the flavours if needed.
• 7 set the frying pan with 1 tbsp of oil over medium heat.
• 8 when it is hot, put in the asafoetida, and a second later, the cumin seeds. let the seeds sizzle for 10 seconds.
• 9 now put in the ginger strips and stir for 30 seconds.
• 10 put in all the cauliflower and stir gently to mix. add a generous sprinkling of water, cover, and turn the heat down very low.
• 11 cook for about 1-2 minutes, or until the cauliflower is just crisp-tender and all the flavours have blended.
• 12 sprinkle the cilantro and green chillis, if desired, over the top.
• 13 toss and serve.