Cauliflower Saute With Indian Seasonings Recipes

CAULIFLOWER SAUTE WITH INDIAN SEASONINGS

Steps:

• Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.
• Heat the oil in a large saute pan over medium-low heat. When oil is hot, add the mustard and cumin seeds; after a few seconds the seeds will pop. Immediately add the chiles and the sliced cauliflower; saute, stirring often to keep from burning, until just tender and golden brown around the edges, about 8 minutes. The cauliflower should be al dente, tender but with some texture, not soft.
• Stir in chopped cilantro just before removing mixture from pan. Drizzle with lemon juice; season with salt and pepper. Garnish with chile slices and cilantro leaves. The saute is best served right away.

INDIAN SPICE ROASTED CAULIFLOWER

Steps:

• Serve hot and enjoy.

CAULIFLOWER SAUTEED WITH SPICES

Steps:

• Heat the butter and olive oil in a medium skilllet. Saute the ginger and garlic over medium heat for 2 minutes. Add the turmeric and saute until the mixture turns to bright yellow.
• Add the cauliflower and shake and stir, making sure to coat all the florets.
• Stir in the coriander, cumin, paprika, mustard, pepper and salt. Sprinkle with 2 T of water and cover with a tight fitting lid. Add more water if needed.
• When the steam has built, reduce the heat and simmer for 3 minutes. Remove the lid and saute until all the moisture has evaporated.

SAUTEED CAULIFLOWER

Steps:

• Remove the base of the stem of the cauliflower with a sharp knife.
• From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
• Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
• Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
• Fry the cauliflower until brown on the second side, adding more olive oil if needed.
• At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
• Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
• Sprinkle with salt.
• Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.