Spicy Cauliflower with Sesame Recipe
Cauliflower tastes great like this. Imagine a skillet of caramelized onions cooked down with fragrant cumin, ginger, garlic, sesame seeds and chiles. Add cauliflower and cook until tender. Vibrant, spicy, sweet earthiness, all on one plate.
Not everyone is a fan of the humble cauliflower. I get that. But we've enjoyed a good number of tasty cauliflower recipes together over the years, no? My hope is that the cauliflower curry or the lemon-zested sauté converted at least a few of you who were on the fence? If not, maybe this next recipe will. It's no joke. Imagine a skillet of caramelized onions cooked down with fragrant cumin, ginger, garlic, sesame seeds and chiles. Add cauliflower and cook until tender. Vibrant, spicy, sweet earthiness all on one plate.
The inspiration for the recipe comes from Reza Mahammad's lovely cookbook, Rice, Spice and all Things Nice. I bought a copy and slipped it into my suitcase the last time I was in Portland, and I'm finally(!) getting around to cooking from it. I'm always on the look out for approachable Indian recipes, and this book is full of great ideas and beautiful photos. It seems that with a tweak or two, I can turn a good number of the recipes into one-pan weeknight meals. For example, with this cauliflower, you might toss in a couple handfuls of grilled or pan-seared paneer cheese or tempeh.
Give this a try, even if you don't think you're much of a cauliflower fan. It's that good. I can also imagine doing a creamy soup version of this - with a pureed cauliflower soup base topped drizzled with an oil infused with the cumin, turmeric, garlic, and chiles....topped with toasted sesame seeds and some sort of flatbread croutons?
Also! I know some of you are starting to think about Thanksgiving menus, I figured I'd update and bump up my favorite vegetarian Thanksgiving recipes, as well as my favorite vegan Thanksgiving recipes. I went through and swapped out a few old favorites and swapped in a few new ones.
And lastly, on a complete side note and unrelated to anything to do with cauliflower - I want to tell you about a new, secret-until-now section of my site. I figured I'd bury a note here for those of you who read to the end. Here's the jist of it: I'm dying to know what your favorite cookbooks are. And beyond that - I'd love to know which recipes are your favorites from those books. I think I've found a way for us to share this sort of information with each other.
So...Let's say you have two favorite recipes from Deborah Madison's Vegetarian Cooking for Everyone, you can now share your thoughts here. Last weekend I bought Amanda Hesser's The Essential New York Times Cookbook. I made Bill Granger's Scrambled Eggs for breakfast yesterday, and have a slight twist on the Poppy Seed Torte headed for the oven. I can make notes here.
While you can use the new library system to make note of favorite recipes from any of your cookbooks, I thought it might be fun to also casually focus on a single book for a couple weeks at a time. What do you think about choosing a group cookbook? I have a list of recipes as long as my arm to try from The Essential New York Times Cookbook, so maybe we can start there? I'm not exactly sure how this is going to play out, but let's give it a shot. Who's with me?
The system is new, and we're still finding a few little bugs. Needless to say - your patience and understanding is much appreciated! Hope you like it. The direct URL: library.101cookbooks.com. -h
Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year
Spiced Cauliflower with Sesame Seeds
Feel free to adjust the spiciness to your liking. And a suggestion for those of you averse to cilantro - try slivered basil instead.
1 1/2 tablespoons extra-virgin olive oil or clarified butter
1 teaspoon cumin seeds
2 medium yellow onions, finely sliced
a pinch of turmeric
fine grain sea salt1 medium / 12 oz cauliflower, thinly sliced
4 dried red chiles, stemmed and halved
1-2 teaspoon sesame seeds, lightly toasted
1 garlic clove, grated4 cm / 1 1/2-inch piece of fresh ginger, peeled and finely grated
1-2 green jalapeno chiles, seeds removed, finely chopped
2-3 tablespoons chopped fresh cilantro / coriander
Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so. Stir in the onions, along with the turmeric and a few pinches of salt. Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7 - 10 minutes. Add the red chiles, sesame seeds, garlic, and half of the ginger. Continue to cook for another minute. Add the cauliflower and stir well. Cover the pan and cook the cauliflower over low-medium heat for 3 - 5 minutes, until just tender.
When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger. Salt to taste, sprinkle with cilantro and enjoy.
Adapted from Reza Mahammad's lovely cookbook, Rice, Spice and all Things Nice.
Prep time: 20 minutes - Cook time: 15 minutes
Comments are closed.
Apologies, comments are closed.
Comments
I love cauliflower. I am actually planning a cauliflower soup for next week. One of my favorite during this time of year is roasted cauliflower with a grilled cheese sandwich made with good, chewy bread and cheddar. Maybe instead of the soup I will try your recipe for a change.
Wow, I don’t think I’ve ever seen so many cauliflower lovers in one place! I’m a fan myself, but my husband digs his heels in at the slightest suggestion of this dreaded veggie! Dying to try this, but does anyone have any suggestion of an alternate veggie this might be good with? Thanks!
I (finally) made this for dinner last night. It was delicious. Even my cauliflower-hating bf tried a bit (then asked if I could make the same thing with something he liked better). I was also intrigued by the idea of a soup based on this recipe.
This evening (it’s cold and snowy in Brooklyn–I really didn’t feel like going out of the apartment again) I decided to try to remix the leftovers as a soup. I had some vegetable stock on hand. I simmered the leftovers with the stock, pureed, added some chopped cilantro to the top and ate it with some garlic naan from Trader Joe’s. Absolutely delicious! It might have been even better with some coconut milk in place of some of the stock or topped with raita. Thanks, Heidi!
I be enduring read a only one of the articles on your website trendy, and I extremely like your line of blogging. I added it to my favorites net period file and disposition be checking assist soon. Will contain into public notice my site as highly and let me know what you think. Thanks.
I was definitely not a fan of cauliflower for a long time and it was a similar Indian-style preparation of it that finally convinced me. Something about cauliflower and spices just go together so well! I also love that it’s a sturdy enough vegetable that will maintain some crunch/texture even in a curry. I can’t wait to get my hands on another head of cauliflower so I can try this recipe. Thanks Heidi!
I’ve made this twice now, and it’s just a fantastic dish. I know it’s going to be made frequently in our house – thank you for sharing this 🙂
My hubby is a cauliflowerholic, can’t wait to try this, thanks for the share!
I made this and it was absolutely delicious! The peppers weren’t even hot. The only thing I changed was I used red pepper flakes rather than red peppers. It was so good I had two servings!!! YUM!
Since I love cauliflower, sesame and everything spicy, I definitely had to give this a try. And it was just incredibly delicious 🙂 Thank you very much for the inspiration!
“recipes as long as my arm to try”….and that’s just from your site!
perfect for appetizer cauliflower, i really like it…thank you very much
Tried this version. Very different from my usual but really liked it. The sesame adds a nice touch!
I really love cauliflower and try many different ways to prepare it. I must say this is the best recipe that I have tried! the cauliflower just burst with flavor. thanks
Gorgeous. I love cauliflower so much and with curry it’s one of the best things in the world. Thanks for posting!!
I took my first home loans when I was not very old and that helped my business very much. Nevertheless, I need the small business loan as well.
We made this recipe 3 times in a row it´s absolutely delicious, fast and easy. We are planning to test substituting the cauliflower with other vegetables maybe french string beans or garbanzo beans or broccoli or zuccini. Any comments or suggestions?
HS: hi Manuel – I could imagine adding chickpeas to the cauliflower. Or doing a version with baby broccoli?
This is delicious! I used nitter kebbeh, an Ethiopian clarified butter, and I substituted fresh red chilies from the garden for dried. The butter was infused with many of the spices already used in this recipe, along with cinnamon, cloves, cardamom, and nutmeg. It was so amazing, I was sad after we ate it all.
Hi Heidi,
Looks yummy, I have a couple notes though. Apologize for jumping straight into suggestions(You know I am of Indian origin..so can’t help!)
Cauliflower looks more delicious if the florets are broken by hand, just looks more natural.
Another simple variation: In the northern India(a specific state called Punjab), they are very famous for cooking “Aloo Ghobhi”..meaning potato and Cauliflower. They break the florets as big as lemons. The technique I figured is that, after sauteeing Onions with garlic and lots of ginger paste, they put in large cubes of diced potato and then these florets with salt(to let the vegetables’ water content aid in the cooking process) adding just a little water and let them simmer. At the very end, they add tomatoes(again big pieces) let it simmer a bit more. The result is heavenly with just a sprig of cilantro for garnish.
Not much too many spices(cumin would be all). Nor too much processing, just basic ingredients layered in the cooking process.
Hope you’d give it a try!
Sakhiya
I’ve been a lurker for awhile, so hi, Heidi!
Just made this recipe Tuesday night and it was AWESOME. My hubby and I enjoy Indian food so much, so it was nice to be able to make an Indian dish so quickly!
I love half cook cauliflower. I like the crunch and its health goodness. HOLY YUM the the recipe
This looks amazing! Can’t wait to try. I know a cauliflower hater…I will convert him! Thanks!
Made the cauliflower for dinner tonight and left out the jalapeno as I was afraid it would be too spicy. I’m glad I did, but we loved the recipe. Next time I’ll use a bit more onion as it is so delicious in this dish. We like cauliflower many different ways, but this may be my favorite – at least for a while.
Cauliflower and seseme seeds… must try the combination.
omygod this sounds so good!!!!!!!
A tremendous example of new Indian-style cuisine!
Some reading this will already know of Indian-style Chinese food of which ‘cauliflower Manchurian’ is an example. This has all the punch, but few of the calories of that dish.
I increased the cumin and sesame seeds, substituted green Indian chillies for the jalapeños, threw in a little chopped paneer, as suggested above, and served it with warm paratha,
One query for anyone reading this: how do you feel about putting olive oil into Eastern-inspired food? I can’t make up my mind, but it somehow feels wrong whenever I do this(!).
Oh, and thanks to Deepika for the nudge about home-made paneer- am off to buy a strainer!
HS: You can always use, say, clarified butter or even coconut oil here if you’d prefer. I know what you mean about the olive oil though.
Hi Heidi, I was just about to make this when I saw how much cauliflower you call for – are you sure you only used 12 oz? That’s about 350g, right? Because the medium-large cauliflowers from my garden always weigh a good 1 kg AT LEAST (2 lb). Was the cauli you used actually a tiny fist-sized one or something? Or was 12 oz a typo? Thank you!
HS: No typo Rosie, I used 12 oz. I think the cauliflowers here at our farmers markets must be generally smaller. There are a lot that are v. small – the size of my fist. I sometimes forget just how large some of the ones they sell at the grocery store get.
I just got the cookbook-The Essential NYT’s Cookbook. I’m there. Let’s start cooking. How will it work? Through 101cookbooks or here? BTW: I love curried cauliflower; I even eat it for breakfast if I have left overs so I should like this one too.
HS: Hi Helen, here’s where you can find us. We’re just getting started. You can leave your notes on this page and/or a review after you’ve spent some time with the book. I suspect we’ll be focusing on it for the next couple weeks before we choose another book to focus on.
I think cauliflower is the new vegetable. I make it into soups, grilled, pureed, sauteed, baked and raw….I just love that veggie.
I just made this into a soup but with roasted cauliflower and vegetable stock and it was delicious!!
Cauliflower works very well with Indian spices. I have just recently posted a recipe for Spiced Cauliflower Flan with Apricot and Cardamom Sauce on my blog. I once came across the recipe in a magazine as an advert for bon maman.
It is really exquisite.
this sounds lovely! quick question: i have regular cumin, not cumin seeds. any idea how much cumin i should use in place of the seeds? I’m guessing about 1/4 teaspoon, but just wanted to double check. thanks!
I love cauliflower and sesame seeds!!
This is a nice easy recipe. Can’t wait to make it.
I’m going to post about cauliflower “mashed potatoes” on my blog/site this week. Cauliflower is super healthy too… bonus!
Happy Thanksgiving!
Lisa
xo
Thank you!! A cauliflower recipe that I will love! I don’t hate them, I just find them a bit ‘meh’. I think this dish, with the caramelised onions and spices, will make me swoon for cauliflower 🙂
Heidi xo
I made this tonight with our dinner, only did not have the chilis – it was a huge hit! It’s delicious with a delectable blend of subtle and warm flavors 🙂
I am constantly amazed at how you can simply derive a recipe from another. I wish I were that comfortable in the kitchen. For now, though, I think I’ll just enjoy the delicious ones you crank out 🙂 I’d love to see a recipe with brussel sprouts! I think they’d be pretty photogenic, don’t you?
Jasmin
http://austineatcetera.wordpress.com
I have to say that I *just* made your Simple Caulflower recipe on Friday night and, although I love it, I’m a little ticked that I hadn’t read this post first to use my cauliflower in a new delicious-sounding recipe!
I also adore the Hot Pot recipe of your’s with cauliflower… and I also like how all the cauliflower lovers came out in these comments to show their support of the oft-neglected vegetable 🙂
I’m also excited about the new 101 Cookbook Library venture! I love cooking and reading cookbooks, but I must admit that I get a bit overwhelmed when I start leafing through my Vegetarian Cooking for Everyone. Every recipe sounds so delicious and I never know where to start. Personal neurosis, I know, but I’m happy that I’ll get to hear some favorite recipes from my beloved cookbooks. Great idea, as usual– thanks, Heidi 🙂
HS: Thanks for the nice note Amanda, and I’ll look for you in there. I’m really looking forward to trying that Red Lentil Soup in VCfE people have singled out. For some reason I’ve always paged past it.
Well I am a fan, but this is a use I never thought of, and really has my taste buds tingling!
love the idea of everyone cooking from one book…been hearing a lot about The Family Dinner just out from laurie david…always looking for delicious food the whole family will eat.
I’ve seen a lot of cauliflower recipes lately. Roasted cauliflower seems the most unusual. Roasted asparagus – absolutely.
Cauliflower is used in a lot of Indian recipes. This I’m accustomed to as my husband Ernie is originally from India. Cauliflower Curry and Cauliflower Pakoras are standards on a lot of Indian buffets.
You’re the absolute best. The library link is brilliant and THANK YOU so much for the vegan/vegetarian Thanksgiving favorites. Thinking of having Thanksgiving for the first time in my new home of Stockholm and wondering what the heck am I going to eat. Kram
You are right – it is pretty tricky to sex up cauliflower!
My son has always had his own way of dealing with it, no matter how I serve it.
He just quietly slides it into his pocket to be disposed of at the earliest possible instant!
I do not make enough cauliflower! That sounds absolutely delicious.
I also love the addition of the library, what a fantastic idea. I would be interested in following along and focusing on a book for a few weeks at a time. I love hearing how other people interpret recipes.
The ingredients in this dish are so fragrant that you can almost smell the bouquet just reading it! I can’t wait to try it.
Cauliflower, as cult-vegetable as it is, is also great in a vegetarian curry with coconut milk, or roasted in an Antipasti, tossed with capers and splashed with balsamic.
Thanks for sharing!
I turned one of your recipes into a webisode…thank you for the inspiration! Feel free to check it out.
Made it last night – huge success, and totally delicious. Thanks for bringing cauliflower recipes into the 21st century!
I love cauliflower curry, specially indian Aloo Gobi after watching Bending it like Beckham!
Simply love this recipe too! Yummy.
I am so glad to learn another way of making cauliflower. It this is such a underappreciated vegetable.
This is one of my favorite ways to make it – simple, classic and o so good!
http://indianculinarycenter.com/?p=334
Do you think this will work well for brussel sprouts? (I’ve got a bumper crop right now.)
Replying to Janelle,(November 10 – why don’t you make your own paneer at home? It is just cottage cheese, like pressed ricotta.Boil milk, add a heaped tablesppon of plain yoghurt, or lemon juice, the whey will seperate out as a greenish liquid. Strain immediately, and the solids left behind will be fluffy cottege cheese. Press in a small colander with a weight on top (in India we get special little drainers for this) and voila! You have paneer. Refrigerate for up to 2 days or use immediately.
I’ve always been a cauliflower fan, I have to admit. But even if I were not this recipe might just do it for me. My husband is a cauliflower hater, maybe this will turn him around!
I love cauliflower. Great recipe!
Heidi,
I just made the dish, that turned out to be yummy! I plan to make it frequently, since it’s so simply, healthy and tasty. I added basil, and it was great. Thanks for the inspiration!
When cooking with turmeric, it’s always a good idea to add black pepper! Without that magical ingredient, your body can’t absorb turmeric’s amazing cancer-fighting, inflammation-fighting, anti-oxidant goodness. So dose it up and enjoy the cruciforms…
I love humble cauliflower! it’s so versatile!
I can just imagine how well these Indian spices would work with the delicate flavor of cauliflower.
very indian. love it. try aniseed instead of cumin next time. the flavour is, of course, very different. also a good change from the usual cumin-mustard indian routine. quite popular in the north of india. i’m campaigning for the cause of aniseed! 😀
I just realized today that I haven’t made anything with cauliflower yet this fall. I’m not sure why, since I really do love it. Thanks for reminding me!
i am loving cauliflower right now… i will definitely be trying this recipe out!
I’ve just started experimenting with more ways to use cauliflower – this looks great!
I am making this with a romanesque cauliflower. I also had to back off all the spicy because I’m sharing it with my 7-year-old daughter. It’s on the stove right now and looks amazing. I can’t wait to taste it!
i have problems caramalizing onions. they just seem to stew when the water comes out and it never seems to evaporate. should i drain it? anyone have any hints or suggestions? thanks.
Please bring us 101 Cauliflower recipes Heidi, it is so versatile and I can eat it and enjoy it so many ways! Italian, Asian, Indian, Mexican etc…
Keep them coming 🙂 Thanks!
Mashed cauliflower – I’m sure you could take it to a whole new level. It’s one of my new favorites.
I am so in love with indian food, especially those including cauliflower and eggplant. This dish looks wonderful and simple, a perfect combination. I’ll have to pick up a copy of the cookbook!
Oh, how I’m looking forward to the brassicas this season. Broccoli, cauliflower, here I come- and this looks deelish! Thanks
I am a huge cauliflower fan and frankly I don’t get people who aren’t fans of this wonderful vegetable. Your recipe is another must-try recipe for me. Any excuse to use cauliflower. . . I just made a fabulous Creamy Indian-Spiced that I got from Carol Boutard of Ayers Creek Farm in Gaston, Oregon. I was sad when the last drop of that amazing soup was gone.
This looks and sounds fantastic! I love your idea of making a soup out of it with flatbread croutons. Thanks for the reminder of the veggie T-Day recipes! My also veg sister and I are in charge of sides this year, so we’ll check it out.
Love the site Heidi, anyone got any recommendations for interesting, vegetarian-friendly places to eat in San Francisco/Oakland? Going for the first time next week! Thanks 🙂
Ahh. What delightful simplicities. Sesame is one of those straightforward culinary wonders I too easily forget, and one, when remembered, is always a edible success! Thanks for the reminder, and the recipe.
After making a cauliflower mash last Thanksgiving, I’ve been obsessed. Excited to try this Indian-flavored version!
This is a typical Indian side dish on weeknights, to be eaten with rotis and some cucumber raita. Yum! My mom usually adds potatoes (dish=aloo gobhi), either cooked before hand or diced into small cubes and cooked with the cauliflower. Another great addition is peas = gobhi mutter!
This would be striking with the last of the romanesco at the market! Thanks for another winner, Heidi. :o)
My daughter absolutely refuses to eat onion. This
looks lovely to me as is, and I love onion, and we
all eat plenty of cauliflower dishes. Another recipe I will try with alterations. Will add tempeh or tofu, and could do shredded cabbage instead of onion, for her. Any other suggestions?
Heidi I was in SF for food buzz festival. I went to Napa and to Half Mood Bay. Everywhere I went and said I was a food blogger, merchants would ask me if I knew “heidi swanson.” I said, Yes, sort of. We exchanged emails and she encouraged me once before I started a blog, and I’m still a faithful fan.
You rock. People love you. And, you are still an inspiration to me. The guy at Rancho Gordo says hello and I have a suitcase full of beans to play with. Your site will help me through that.
HS: Glad you had a good time Angela 🙂 I need to make a trip up to Rancho Gordo soon – my bean supply is a bit low right now.
Sounds awesome! I love the spicy butter recipe–cauliflower would be a great add to that.
I love cauliflower and this is an amazing recipe, Heidi…perfect for Thanksgiving and deliciously n’ naturally gluten-free!
I just started eating cauliflower for the first time about a year ago! And I am 42!! I just always assumed I hated it. Now I’ve had white, purple and orange cauliflower. Did you know orange cauliflower is orange because it naturally houses more beta carotene? AND it has 25% more Vitamin A than white cauliflower? I just recently found that out. Love the recipe!!!
I actually love cauliflower, so this dish looks amazing! Thanks for sharing!
Yowza, this sounds incredibly tasty…and I love your idea of making it into a soup…flatbread croutons?! Sign me up.
This combination of onions and cauliflower looks wonderful! Thanks for sharing!
i love all things cauliflower and can’t wait to make this!!
As a chef I appreciate the inspiration and artistic beauty you bring to a head of cauliflower! I truly love your recipes.
I’m cauliflower’s biggest fan!
I saute black mustard seeds and cumin, add cauliflower, turmeric and a little bit of water. Cover and simmer until tender. Stir in lemon juice and cilantro to taste. It’s my everyday cauliflower 🙂
I do love cauliflower, and can imagine this as a soup with your lovely, flavorful cilantro sauce from the tasty frittata recipe. I am a fairly recent reader and have been extremely pleased with the recipes I have tried so far. Your photography skills are also inspiring. Thank you!
looks amazing!
Heidi- this looks really yummy. I love cauliflower and am always interested in new ways to prepare it. I roast it a lot, so this will be a nice change.
Thanks!
Cauliflower is so great with a spicy kick. I love it already, so I don’t need to be converted, but I’ll add this to my arsenal of cauliflower recipes!
This looks great – love the use of spices!
I am already a cauliflower fan, but this takes it to a whole different level. Wow! Buying cauliflower on the way home tonight!
Thank you! I always appreciate a recipe that celebrates the wonder that is cauliflower:)
xoxo
bianca
Looks spicy and delicious !!
I have never had an interest in cauliflower but this….is just mouth watering. I will give it a try.
this looks yummy! cauliflower is delicious, but i don’t cook it too often. i’ll definitely buy some next time i’m at the grocery store
This looks delic! Heidi, I’m opening a café with a friend in Paris, it will be called Shoe-Fleur (a play on words since I’m LaFleur and she’s a shoe designer – the French word for cauliflower is “choufleur”) – perhaps we can use this as one of our winter specials courtesy of you / 101 Cookbooks, what do you think? And next time you’re in Paris, maybe you’ll join us to teach a cooking class? Merci beaucoup for all of your great recipes, keeping me well-fed in France over the years!
HS: I would love that Rebecca. Would love to visit the net time I’m in Paris. Good luck with the opening. Very exciting!
This looks great!
Yum. This looks great! I have been looking for a new cauliflower recipe. Can’t wait to go buy some so I can try this! I love the Thanksgiving list too. Thanks for the ideas.
Sorry for my english ! But i have to tell you that i’m in love with your recipes ! This one is juste unbelievable ! I realy like cauliflower !
And I want also to tell you that I realy like your pictures and how you stage them.
I used to not be a huge fan of the cauliflower but now I love it! Especially in Indian food, it just absorbs the flavor of the spices and other ingredients around with imparting too much of its own. This recipe looks simple and delicious. I’m also a huge fan of cauliflower in baked mac n cheese, and had a delicious “risotto” once made of the teeniest cauliflower florets.
I’ve slowly begun appreciating cauliflower a lot more recently. I always enjoyed eating it but I find myself never buying it. It is a delicious vegetable to cook with and on the rare occassion that I do buy one I never regret it.
I couldn’t think of a better way to appreciate the qualities of cauliflower than with an Indian style recipe. I love the idea of making this with paneer cheese and I also love the soup idea.
Ohmagah, cauliflower =
Love cauliflower. Mostly roasted or raw or in soup. Spicy is always good and this looks like a great recipe.
This looks, wow, great! We just love cauliflower here, and I’m always looking into new ways of cooking it. Kids love it. Gotta make it!
Thanks again.
I’m definitely not a fan of cauliflower but if anybody can change my mind about it… it’s going to be you and your incredible recipes!
I’ve always been a fan of cauliflower. This looks sooooo good!
This looks great. You frequently mentioned paneer cheese, which I love to get when I order Indian, but where do you buy that to cook with?
HS: You can seek it out at an Indian grocer, or ask if you can buy some off your favorite Indian restaurant.
The dish — and the book — look like must-try’s.
Especially love side by side onions!
Another gorgeous recipe. Thanks. I love the grated ginger. Speaking of, what do you use to grate yours. I use a microplane to grate and am wondering if I should get a ginger grater fashioned after the Asian style. So many gadgets – is this one worth it?
I adore cauliflower. We’ve made your cauliflower curry twice in the last two weeks– my daughter loves it. We also like cauliflower roasted! This recipe looks great.
This looks absolutely delicious! I usually make cauliflower “indian style” – using turmeric, coriander, cumin, etc… but have never thought of adding onion and sesame seeds. I can’t wait to try this at home!
No hard sell on the old cauliflower here, the recipe looks wonderful, but my favorite part is always your creative adaptation ideas at the end. I like the way you think, and would love to play in the kitchen one day with you – you make cooking healthy fun.
I agree, it’s nice to find Indian recipes that aren’t too daunting. Those ingredient lists can be nuts! This looks amazing. Of course, I’m already a huge fan of cauliflower. Eat those cruciferous veggies!
gorgeous. add turmeric to any vegetable and it becomes transcendent, if you ask me.
Surreal. I bought a Cauliflower yesterday at the farmers market, and just now clicked to your site for a recipe.
This looks brilliant, I may tone down the spice a little (cause I’m a huge wimp) but thanks!
If this is even a third as good as your “Feisty Green Beans” recipe – it will be put into the menu rotation on a regular basis. I can’t begin to tell you how often I’ve made the green bean recipe. It’s memorized as a go to favorite any night of the week.
I made something very similar to this over the weekend… Added Potatoes and a couple of tomatoes in as well. Tasted divine
Yum – this looks absolutely fantastic!! I can’t wait to try it. Definitely going to be making this soon… 🙂 Thanks for all the inspiration! All of your recipes are simply superb, and your photography is just beautiful!
I just made cauliflower last night for dinner! I love it, and will have to make this version next time!
I’m perhaps one of the few people who love cauliflower and this recipe of yours is absolutely great. I’m looking forward to trying it.
Magda
I love cauliflower! I will definitely be making this next week.
Definitely making this! Although I’m not sure if we’ll be getting much more cauliflower in our veggie box until fall (spring here!). I learnt to LOVE cauli once I learnt it didn’t have to be steamed with cheese sauce. We often roast it with Indian spices or sautee and add it to a very spicy pasta dish. This sounds great though.
I haven’t had cauliflower in years. This recipe sounds perfect!!
I think this sounds GREAT! I really like that you carmelized the onions… I think it will really add a ton of flavor to this dish. -m
I love cauliflower! And those onions look divine-almost caramelized! I bet it would make a nice soup if it was pureed together (for leftovers!)
I think even I might like cauliflower this way. I love all things sesame.
You make this cauliflower dish look so tasty, I’ll have to try it. I’ve made a few recipes from this cookbook but some how passed this one by!
A favorite of mine from the book is the french bean and cashew nut thoran- I highly suggest it!
Comments are closed.
Apologies, comments are closed.
More Recipes
Weekly recipes and inspirations.
Popular Ingredients