Recipe

Mrs Chhabi Ramans Cauliflower Recipe

Add Step-by-Step Photos	Sola / All my dishes 6 months ago Cauliflower deserves better than cheese sauce.This is my favorite way to eat cauliflower.Once you have mastered the recipe you will make it often.It is just as good cold the next day;but I rarely have any left overs. Prep:20m Cook:20m Servings:4	Sola
	spicy cauliflower

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Ingredients

2 inch piece fresh ginger,peeled

6 tbs. vegetable oil

1/8 tsp.asafetida

1/8 tsp.whole cumin seeds

1/4-1/2 tsp.cayenne

4 tsp.ground coriander seeds

1 tsp.ground tumeric

2lb head cauliflower,cut into 1 inch flowerets

1 1/2 tsp.salt

1/2 tsp.Garam Masala

1 tsp.amchoor,or 2 tsp. lemon juice

Directions

Cut the ginger,crosswise,into very thin slices.Stack several slices over each other at a time,cut them into very thin strips and cut the strips crosswise into minute dice.

Heat oil in a very large frying pan,wok,or other wide utensil over medium high heat.When hot put in the asafetida and a second later the cumin seeds.As soon as cumin sedds start to sizzle add put in the ginger.Stir the ginger for a few seconds until it starts to brown.Now put in the cayenne,coriander and tumeric.Stir once.(I usually remove pan from burner if necessary,if it is too hot,to prevent burning-during ginger & spices;placing back on in a minute)Stir once and quickly put in cauliflower and salt.Stir for one minute.Add 4 tbs. water and cover the pan immediately.

Turn heat to low and cook 5-10 minutes,or until cauliflower is just done.(I find it takes longer) Stir once or twice during this period.Add a tablespoon more water if it dries out.

When the cauliflower is done,remove lid.If there is any liquid left,dry it off by turning up the heat a bit.Sprinkle amchoor and garam masala over the top and stir to mix.

Note:I have made this without the asafetida,it is just as yummy.

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