Indian Style Cauliflower
Infused with the vibrant flavors of Indian cuisine, this Indian Style Cauliflower recipe transforms humble cauliflower florets into a fragrant, spice-laden masterpiece. The dish features a harmonious blend of earthy cumin seeds, warm turmeric, zesty ginger, and bold garam masala, all sautéed with juicy tomatoes and a touch of heat from red chili powder. Quick and easy to prepare in just 30 minutes, this vegan and gluten-free recipe boasts tender cauliflower coated in a rich spice medley, making it a versatile option for weeknight dinners or lavish feasts. Garnished with fresh cilantro, it pairs beautifully with naan, roti, or steamed rice, offering a wholesome and satisfying taste of India in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 medium, diced Tomato
- 1 small, finely chopped Green chili
- 1 teaspoon, grated Ginger
- 2 cloves, minced Garlic
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
Instructions
Wash and cut the cauliflower into small florets, then pat it dry with a kitchen towel.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds or until aromatic.
Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.
Add the diced tomato and green chili to the skillet, then cook for 2 to 3 minutes, stirring, until the tomato softens.
Sprinkle in the turmeric powder, ground coriander, red chili powder, and garam masala. Stir well to combine with the tomato mixture.
Add the cauliflower florets to the skillet and toss them in the spice mixture to coat evenly.
Season with salt and cover the skillet with a lid. Allow the cauliflower to cook for 10 to 12 minutes on medium heat, stirring occasionally, until tender but not mushy.
Uncover and cook for an additional 2 to 3 minutes to let the excess moisture evaporate.
Garnish with chopped fresh cilantro, if desired, and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 19.9 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1867 mg | 40% | |
*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.
