Indian cauliflower recipe

Recipe for indian cauliflower in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon olive oil
• 2 teaspoons ground coriander
• 1 tablespoon cumin seed
• 3/4 teaspoon ground fenugreek seed
• 2 medium onions, diced
• 6 cups cauliflower florets, from one large head of cauliflower, do not cut the florets, instead try to separate them with your fingers so they are about 2 inch cubes
• 3 medium fresh tomatoes
• 1 teaspoon sea salt

How to make indian cauliflower

• Heat large skillet on medium to medium-high heat and add oil.
• Add spices and cook until fragrant.
• Add onion and saute for about 3 minutes.
• Then reduce heat and continue to saute until the onions are very brown, about 10 more minutes.
• Reduce heat more if the onions start to stick or the bottom of the pan starts to brown too much.
• Add cauliflower and mix so the onions get tossed around with the cauliflower.
• Cook for about 10 minutes without a lid, stiring occasionally, so the cauliflower gets little small light brown areas.
• Cut the fresh tomatoes in half, and with a shredder where the cut side of the tomato is down, shred the flesh of the tomatoes into the pan.
• After shredding the flesh in, you should just be left with the skin which you can discard. Do this for all the fresh tomato halves.
• Add the salt and mix the tomato flesh in with the onions and cauliflower.
• Cover pan, and cook for about 20 minutes until the cauliflower is tender and the sauce thickens a little.
• Spoon some of the tomato onion sauce on a plate, add cauliflower, and serve.
• Variation: Use canned tomato sauce instead of fresh tomato puree to make the preparation faster.

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