Cauliflower with Five Spices
Delight your taste buds with the bold and aromatic flavors of "Cauliflower with Five Spices," a vibrant dish that seamlessly combines simplicity with sophistication. This Indian-inspired recipe transforms a humble cauliflower into a fragrant masterpiece by roasting it in a medley of earthy cumin, fennel, and mustard seeds alongside the golden warmth of turmeric and ground coriander. Infused with the spicy kick of green chilies, zesty ginger, and savory garlic, each bite bursts with flavor. Perfect as a side dish or a light vegetarian main course, this one-pan recipe is quick to prepare—ready in just 35 minutes—and is best enjoyed with a sprinkle of fresh cilantro. Whether paired with fluffy rice or warm flatbread, this dish is a fragrant celebration of spices, sure to elevate your home-cooked meals.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground coriander
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 2 small Green chilies
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 0.25 cups Water
Instructions
Cut the cauliflower into bite-sized florets and rinse thoroughly. Pat dry.
Peel and mince the garlic and ginger. Slice the green chilies thinly.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the mustard seeds, cumin seeds, and fennel seeds. Stir for 30 seconds or until the seeds begin to pop and release their aroma.
Add the minced garlic, ginger, and green chilies to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the ground turmeric and ground coriander. Mix well to coat the aromatics in the spices.
Add the cauliflower florets to the skillet and stir to coat the cauliflower evenly with the spice mixture.
Sprinkle salt over the cauliflower and pour in the water. Stir, then cover the skillet with a lid. Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally.
Check if the cauliflower is tender by piercing it with a fork. If needed, cook for an additional 2-3 minutes, uncovered, until the water evaporates and the cauliflower begins to brown slightly.
Garnish with fresh cilantro before serving. Serve hot as a side dish or with rice or flatbread for a complete meal.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 10.6 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1740 mg | 37% | |
*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.
