Indian Spices

Cauliflower Coriander Stir-Fry

  • Serves 4
  • 37 minutes
Golden cauliflower stir-fry with cumin and coriander

Ingredients

  • 500 g Cauliflower florets — Washed and drained; cut into 2–3 cm florets.
  • 100 g Onion — Finely chopped.
  • 10 g Garlic — Minced.
  • 20 ml MadeBetter Groundnut Cold-pressed Oil
  • 2 g Cumin seeds
  • 1 g MadeBetter Turmeric Powder
  • 1.5 g MadeBetter Red Chilli Powder
  • 5 g Coriander powder
  • 0.5 g Black pepper powder — Optional.
  • 60 ml Water
  • 4 g Salt
  • 10 ml Lemon juice
  • 8 g Fresh coriander leaves — Chopped.

Make it, step by step

  1. Heat oil over medium heat. Add cumin and onion; cook for 4–5 minutes. Add garlic; cook for 30 seconds.
  2. Lower the heat. Add turmeric, chilli and coriander powder with 15 ml water; stir briefly without scorching.
  3. Add cauliflower and salt; turn to coat. Add remaining 45 ml water; cover and cook over medium-low heat for 7–10 minutes.
  4. Test a thick stem with a knife. If firm, add a splash of water and cook covered a little longer.
  5. Uncover and cook for 4–6 minutes, turning gently, until dry and lightly coloured at the edges.
  6. Turn off the heat. Add optional pepper, lemon juice and coriander leaves; taste and serve warm.
Useful tips
  • Check a thick stem before uncovering for the dry finish; tender stems let you brown the edges without leaving the centre hard.

Allergens: Peanut (groundnut).

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