Cauliflower Curry

  • Prep Time: 15 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 4-5

    • About This Recipe

    “This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.”

    Ingredients

  • 1tablespoonginger puree
  • 1largecauliflower
  • 1/2 teaspoonground turmeric
  • 1 fresh green chilies, sliced crosswise into thin slices (optional) or 1/4 teaspoonred chili powder(optional)
  • 1cupfirmly packed chopped cilantro
  • 1 1/4 teaspoonsground cumin
  • 2 1/2 teaspoonsground coriander
  • 1 1/2 teaspoonsgaram masala
  • 1tablespoonlemon juice
  • salt (optional) orsalt substitute(optional)

    • Directions

  • Cut the cauliflower into tiny florets.
  • In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
  • Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
  • Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
  • Add remaining ingredients and 4 tablespoons water.
  • Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

    • Reviews

  • “You have a winning recipe here which I’d recommend to everyone following a low-fat diet, because it has not even a drop of oil and yet tastes like it came from a 5 star hotel! This one makes a great starter served with hot sauce! I made some changes which are as follows: I scaled this recipe down to 2 servings. 1)I did not have cilantro on hand, so I substituted it with parsley. 2) Instead of ginger puree, I used 1/2 tbsp of chopped ginger and some water. 3)I added 2 tbsp. of low-fat yogurt(beaten), 1/4 tsp. salt and 1/2 tsp. of black pepper as well when adding the other masala powders. 4) I used about 12 tbsp. of water + 1 cup to cook the cauliflower(i.e. before covering it with the lid). It took about 15 minutes to cook in my pre-heated Dutch oven. I liked it as it was – somewhat crunchy(3/4th cooked) but with a wonderful blend of the masala powders! Next time I’ll add some lemon juice as well once the dish is ready. This makes a great starter and will be a regular at our table! Thank You SO MUCH for this wonderful-flavourful recipe!”

  • “Very, very good. Lots of flavor without fat or salt. I was wary about the amount of some of the spices since I am new to Indian cuisine, but it turned out delicious. I used the red cayenne pepper and made the rest of the recipe as posted, but I used a bit more water than the recipe called for. My cauliflower was about done with only 30 minutes of cooking at the final step, then I simply turned off the heat and let it sit covered for the remaining time. I served it with rice. The second time I made this, I added about 1/4 of finely minced onion and 1/4 c of finely minced red bell pepper at the same time I added the cilantro. Next time I make it, I’ll throw in some cooked chickpeas to make it an all in one meal. I think the seasoning blend and cooking method would work really well for potatoes as well.”

  • “What a lovely way to serve cauliflower! I had this with chappatis for lunch in college today, and because it is a “dry” sabzi, it makes a great chappati/tortilla filling, and is really easy to brown bag. The cooking method is really simple… all you need to keep by your side is water to use as and when needed. The lemon juice adds a great zing to it, and the spices compliment each other perfectly, Indian style 🙂 Thanks for this Sue… this one’s for keeps!”

  • “I usually make something like this with a can of cocunut milk, but I really needed a healthier option.. this is flavourfull and satifying.Thanks!
    I did add cabbage, like the other reviewer, and that was really nice.Thanks for that.”

  • “We enjoyed this cauliflower curry.I made no modifications to the recipe and thought it came together quickly and was not difficult to make.I served as an accompaniment to Recipe #264890 264890”

  • “Very good. I made a few adaptations based on what I had in the house, and it turned out very well. We ate it with rice and lentils and peas.”

  • “Very good, even if you replace the individual spices for your regular curry mix.And easy to make!”

  • “This was a fabulous recipe and I especially liked the healthy preparation.I couldn’t help but add some minced garlic to the mix and used slightly more water than called for.Thank you Sue L for sharing another winner.”

  • “This was an excellent recipe!I made as written and used red chili powder in place of the green chili.I only cooked half a head of cauliflower but used the whole component of spices as we like stronger flavours.This was fantastic and will be made often in this house.Thanks for posting a keeper!”

  • “tasty fast recipe :-)Had no ginger purée so I used some ghee as a starter base, also had no cilantro and did not try to substitute. Did not add any salt.Forgot the lemon juice :-/Also doubled most of the spices as I like my curries strong.Was surprised at how fast it cooked, pretty much the same time as boiling it, or so it seemed.”

  • “I used a small cauliflower along with the listed quantity of spices and 2 hot red chillis.The flavour was very good, and we liked that it was low fat.”

  • “Easy, healthy and delicious!Thanks for posting.”

  • “This recipe was fantastic.I didn’t have Garam Masala… and really do like my actual “curry” powder so substituted with that and it worked great!I will definitely be preparing this again.Thanks for posting! :)”

  • “This was just the right item to serve with Dal and rice.Very nice in taste and texture, and even my kids liked it once I got them to try it (normally they won’t eat cauliflower).”

  • “This was terrific.I couldn’t imagine what cauliflower cooked 45 minutes would be like but it wasn’t a mound of mush nor overly spicy. Wonderful. “

  • “Really fantastic. I did not, however, use cauliflower (I hate cooked cauliflower!)–but cubed potatoes and some fresh broccoli. I followed the rest of this to the letter. I served this with Char’s Tava(Pan) Mushrooms, and Zenith’s Creamy Rice Pudding as dessert. (I also had some onion naan on hand and served that as well.) This was a huge hit–perfect blend of spices, not too hot, but very authentic-tasting!! Thanks! “

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