Dry Cauliflower Recipe

Step 1

Cut ginger crosswise into very thin slices. Stack several slices; cut into thin slices. Cut strips crosswise into fine dice.

Step 2

Heat oil in very large skillet or wok. When hot, add asafoetida, then immediately add cumin. As soon as cumin begins to sizzle, add ginger. Stir ginger just until it begins to brown. Add cayenne, coriander and tumeric. Stir once, then immediately add cauliflower and salt; stir 1 minute.

Step 3

Add 4 Tbsp water. Cover pan. Reduce heat to low and cook 5 to 10 minutes, just until cauliflower is tender. Stir once or twice during cooking, adding 1 Tbsp more water if it seems to dry out.

Step 4

Remove lid. If there is any liquid in pan, dry it out by increasing heat slightly. Stir in garam marsala and umchoor or lemon juice. SERVES:6

Things You'll Need

  • 1 Ginger, fresh;piece 2 inch
  • 1/3c Vegetable oil
  • 1/8ts Ground asafoetida
  • 1/8ts Cumin, ground;whole
  • 1/2ts Cayenne pepper
  • 4ts Coriander,ground; freshly
  • -ground is best
  • 1ts Tumeric, ground
  • 1 Cauliflower;head, abut 2 lb
  • -cut in 1 inch florets
  • 1 1/2ts -Salt
  • 1/2ts Garam marsala
  • 1ts -Umchoor;ground green mango
  • -OR-:
  • 1ts Lemon juice

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