Spicy South Indian Cauliflower Recipe

Name: Spicy South Indian Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cauliflower (1 3/4 to 2 pounds), broken into florets; 2 tablespoons canola or peanut oil; 1-inch piece of ginger, peeled, sliced and cut into thin slivers or minced; 1 teaspoon cumin seeds, lightly toasted and crushed; 1 to 2 serrano chiles, to taste, seeded if desired and minced; 1 cup chopped fresh or canned tomatoes; 2 teaspoons coriander seeds, lightly toasted and ground; 1/4 teaspoon cayenne pepper; 1/2 teaspoon turmeric; Salt to taste; 1/4 cup chopped cilantro; 1 lime, cut in wedges, for serving

Servings: persons

1 large cauliflower (1 3/4 to 2 pounds), broken into florets
2 tablespoons canola or peanut oil
1-inch piece of ginger, peeled, sliced and cut into thin slivers or minced
1 teaspoon cumin seeds, lightly toasted and crushed
1 to 2 serrano chiles, to taste, seeded if desired and minced
1 cup chopped fresh or canned tomatoes
2 teaspoons coriander seeds, lightly toasted and ground
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
Salt to taste
1/4 cup chopped cilantro
1 lime, cut in wedges, for serving

1
1. Place the cauliflower in a steaming basket above one inch of boiling water. Cover and steam for one minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for five minutes or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets, and set the cauliflower aside.
2
2. Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles, and stir-fry for one minute. Add the cauliflower and stir-fry for two to three minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric and 1/2 teaspoon salt. Cook, stirring, for five minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds and then serve, passing lime wedges for squeezing.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large cauliflower (1 3/4 to 2 pounds), broken into florets, 2 tablespoons canola or peanut oil, 1-inch piece of ginger, peeled, sliced and cut into thin slivers or minced, 1 teaspoon cumin seeds, lightly toasted and crushed, and more.

Yes, Spicy South Indian Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy South Indian Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions