Browned and Braised Cauliflower with Indian Spices
Transform your dinner table with the vibrant flavors of **Browned and Braised Cauliflower with Indian Spices**—a comforting vegetarian dish that’s as aromatic as it is satisfying. Here, tender cauliflower florets are perfectly browned to develop a nutty depth, then simmered in a rich, spiced sauce featuring cumin, turmeric, garam masala, and a touch of coconut milk for creaminess. Fresh ginger, garlic, and tomatoes add layers of warmth and acidity, while a final squeeze of lemon juice brightens every bite. This dish is a one-pan wonder that’s ready in under 45 minutes, making it an ideal option for busy weeknights or a cozy dinner party. Serve it with fluffy basmati rice or warm naan for a wholesome, flavorful meal that will transport your taste buds straight to the heart of Indian cuisine.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Crushed red pepper flakes
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 2 medium Tomatoes
- 1 cup Coconut milk
- 0.5 cup Vegetable broth
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Cut the cauliflower into bite-sized florets, discarding the tough stem.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the cauliflower florets to the skillet in a single layer and cook, without stirring, for 3-5 minutes until deeply browned on one side. Stir and cook for another 3 minutes. Remove the cauliflower and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
Add the cumin seeds and toast them for 30 seconds until aromatic.
Stir in turmeric powder, ground coriander, garam masala, ground cumin, and crushed red pepper flakes. Cook for 1 minute while stirring to toast the spices.
Add minced garlic and grated ginger to the skillet and cook for another 1 minute until fragrant.
Chop the tomatoes and add them to the skillet, cooking for 5 minutes until softened and saucy.
Stir in the coconut milk and vegetable broth, then season with salt. Bring the mixture to a simmer.
Return the browned cauliflower to the skillet, coating it in the sauce. Cover the skillet and reduce the heat to low. Simmer for 10-12 minutes until the cauliflower is tender.
Taste and adjust seasoning, adding more salt if needed. Stir in lemon juice for brightness.
Garnish with chopped fresh cilantro and serve hot with basmati rice or naan.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 34.8 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2667 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
