This was our dinner last Tuesday.   When I went to the store to pick up some produce to prepare dinner, I saw this fresh small head of cauliflower.  I had not prepared cauliflower in more than 3 months and the dinner menu was set.  I knew Mr.U would not be thrilled about it but once in a while I ought to cook what I crave for, right?  Anyway, the other item was his favorite so I was safe with the menu for the night.

I usually cook cauliflower with tomato, lima beans or green peas and sometimes I also throw in a few pieces potatoes and beans.  But that day, I did not want to add any vegetables to it and wanted pure, only cauliflower fry.  This is a quick and easy recipe that can be prepared under 20 minutes.  I present to you, sautéed cauliflower or cauliflower fry!  This goes to Twenty-20 cooking event and Cooking with Seed: Cumin, an event started by Priya.

Total Time: 20 – 25 minutes
Preparation Time: 5 minutes
Cooking Time: 15 – 20 minutes
Serves: 3 – 4

Print Recipe

• 2 – 2 ½ tbsp Oil
• 1 small Onion chopped
• 4-5 Curry Leaves
• 4-6 Green Chilies cut (adjust to taste)
• 1 ½ – 2 tsp Ginger Garlic Paste
• 2 tsp Coriander Powder
• 1 tsp Chili Powder (adjust to taste)
• ½ tsp Turmeric Powder
• Salt to taste
• 1 small head of Cauliflower cut into small florets
• ¾ tsp Cumin Powder
• Cilantro to garnish (I did not use it as I was out of it)

• Heat oil and saute onions until translucent.
• Add Curry leaves and green chilies and continue to saute.
• Add ginger garlic paste and saute until rawness is gone.
• Add chili powder, turmeric powder, coriander powder, salt and mix well.
• Add cauliflower and mix well until all the spices coat the florets.
• Cover and cook for about 8 minutes in medium high flame until tender. Keep stirring it every 2 minutes to avoid burning.
• Remove the cover and cook for another 3-5 minutes or until all liquid evaporated and the vegetable is done.
• Garnish with cilantro and serve with rice or roti.