Indian Cauliflower Side Dish
Try this easy Kashmiri cauliflower recipe with fennel and ginger. A fragrant Indian vegetarian side dish perfect for rice, roti, or festive meals.
Servings: 4 servings
Calories: 193kcal
Ingredients
- 4 tablespoons ghee
- 14 oz. cauliflower florets about 3/4 of an average sized head
- 1 large onion chopped
- 2 tablespoons ginger chopped
- 1 tablespoon ground coriander
- 3/4 teaspoon red chile powder cayenne pepper
- 2 tomatoes chopped
- 2 teaspoons fennel seed
- 1 teaspoon ground ginger
- 1 teaspoon cardamom seeds
- salt to taste
- 2 tablespoons cilantro chopped
Instructions
- In a dry skillet, toast the fennel seed and cardamom seed until fragrant. Cool and then grind using a spice/coffee grinder to a fine powder. Set aside.
- Heat 2 tablespoons of ghee in a deep skillet. Add cauliflower and saute for 7-8 minutes on medium high heat. Remove from the pan and set aside.
- Add the remaining ghee and add onion. Saute until golden. Add chopped ginger, coriander, chile powder, 1 tablespoon water and tomatoes. Cook for 5 minutes on medium heat.
- Add cauliflower, cover and cook another 5 minutes.
- Add fennel-cardamom powder, ground ginger and salt.
- Cook for another 2 minutes. Add cilantro and stir to combine.
Notes
dry roast your own spices for optimal flavor
Nutrition
Calories: 193kcal | Carbohydrates: 13g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 36mg | Potassium: 551mg | Fiber: 5g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 59mg | Calcium: 59mg | Iron: 1mg
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