Cauliflower is a favorite vegetable of most Punjabi families such as ours. It’s usually readily available at the farmer’s market, and is very easy to cook. Traditionally, cauliflower is cooked with potatoes, but as we are trying to cut down on starchy, less nutrient dense foods, we chose to make this dish with just the cauliflower. The flavor of this dish is mild (at least for us), and very easy to digest. It also cooks quite quickly, and doesn’t involve much prep, so its a go-to-dish in the winter when we need something quick. We hope you all enjoy this dish, and if you do try making it, please leave your comments below!
– 1 head cauliflower, chopped
– 1/2 cup tomato, diced
– 1 tbsp ginger, finely diced
– 1 tsp whole cumin seeds
– 1/2 tsp turmeric powder
– 1/4 tsp asafoetida
– 1/4 cup of ghee (clarified butter) or other high quality oil
– salt, to taste
– (optional) red chili powder, to taste
Warm up a heavy-bottomed pan (or whatever you have available) on a medium-low heat. Add ghee and cumin. Roast the cumin seeds in the ghee until golden brown and aroma is released (1 minute or less). Then add asafoetida and let sizzle in the oil for just a few seconds.
Now add ginger and stir for about 30 seconds, so the oil gets infused with the gingers flavor and spice.
Now its time to put in the veggies. Add in your chopped cauliflower, turmeric, and the optional chili powder.
Stir all the ingredients together until all the spices are evenly distributed over the cauliflower. Cover your pan with a lid, and set the flame to low. Let the whole mixture cook for about 10 minutes, checking and stirring every 5 minutes. You want the cauliflower to be tender, but still have a little crunch at this point.
Uncover your pot, add in your chopped tomatoes and salt and stir well. Raise your flame to a medium. Continue to stir. The tomatoes start to soften and become incorporated into the dish. Keep cooking until cauliflower is tender and can easily be pierced with a fork.
Turn off the flame, and stir in the chopped fresh cilantro, leaving a little aside for garnish. Add remaining cilantro as garnish
This dish is traditionally served with roti (Indian unleavened flat bread), daal (a lentil soup), and fresh, unflavored yogurt. However, it can also be served on its own as a side dish, be used as a filling for an Indian-fusion burrito, or be stuffed into a sandwich or pita-wrap.