Cauliflower Memory of India

Cauliflower Memory of India
Serves 6
Once you have the cut veg ready and all the spices in a soldier-ready row, this dish comes together very quickly. Yum.
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  1. 1/4 cup peanut oil (could use good tasting olive oil)
  2. 1 head cauliflower, trimmed and broken into florets
  3. 1/2 teaspoon coarse sea salt
  4. 1/4 teaspoon ground turmeric
  5. 1/4 teaspoon cayenne pepper
  6. 1 teaspoon ground coriander
  7. 1 tablespoon fresh lemon juice
  8. skimpy pinch onion powder
  9. skimpy pinch garlic powder
  10. 1/2 teaspoon whole cumin seeds
  11. 1-inch piece fresh ginger, peeled and coarsely shredded
  12. 2 tablespoons finely chopped fresh cilantro
  13. 1 teaspoon finely chopped fresh hot green chile (could use any heat)
  1. Heat the oil in a sauté pan over a medium flame.
  2. Scatter cauliflower florets evenly in the oil and fry till color starts to change, about six minutes. Remove with a slotted spoon to a paper towel lined platter to drain.
  3. Pour in to a festive bowl and sprinkle the salt, turmeric, cayenne, coriander over the florets. Squeeze the lemon juice over all and toss to cover evenly.
  4. Remove all but one tablespoon of the oil from the pan and set it over medium heat.
  5. Sprinkle the onion and garlic powder and stir a couple of times.
  6. Add the cumin sees and stir a half dozen times.
  7. Add the ginger bits and let sizzle for 30 seconds.
  8. Add the cauliflower and toss gently to mix it all together.
  9. Sling two palms of water over the veg, stir and turn the heat down to low-low.
  10. When the cauliflower is soft, but not yet mushy, return to bowl and toss in the cilantro and pepper. Serve warm.
  11. Makes six souls want to travel.
Stonebridge Farm CSA