Linda Walter


This dish is best served with rice and a curry dish. You will not be disappointed!
this is an ethnic Indian dish
i do not like spicy foods, so i leave out the chilies...go with your taste buds

pinch tips: How to Shuck, Cook, and Cut Corn




30 Min


15 Min


oil for frying
pinch of cumin seed
pinch of mustard seed
2 tsp minced ginger
3 cloves of garlic, chopped
one onion, thinly sliced
1/2 tsp ground turmeric
one medium cauliflower, cut into flowerlets
2 tsp red chili powder (or 3 chopped green chilies)you can make this as spicy or not spicy at all with this ingredient>>>>use for your taste buds
salt and pepper
chopped fresh cilantro (optional)

Directions Step-By-Step

Heat the oil in a fry pan (about 2 to 3 tbsp) and add the mustard seed.
When the seeds start to pop, add the cumin, ginger, garlic and onion. Stir fry for a few minutes until the onion turns golden.
Sprinkle ground turmeric and add the cauliflower. Stir fry for another 2 minutes to coat the vegetable.
Add the chili powder or chilies, salt and pepper to taste.
Cover the pan and cook until cauliflower is soft. Stir occasionally. Toss cilantro on top when ready to serve.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Healthy