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Cauliflower with Ginger and Cilantro

Sauteed with a blend of Indian spices, plain cauliflower becomes exotic.

Cauliflower with Ginger and Cilantro

Source: Mad Hungry, January 2011


  • 3 tablespoons vegetable oil
  • 2 teaspoons yellow mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 shallots, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup chopped fresh cilantro, plus 3 tablespoons for garnish
  • 1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into small florets
  • 1/2 cup water


  1. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard and cumin seeds 1 minute until fragrant.

  2. Add the ginger, garlic, and shallots. Cook 2 minutes until soft.

  3. Add salt, coriander, turmeric, cayenne, and cilantro. Cook 1 minute more.

  4. Add the cauliflower, stirring to coat it with the oil. Add 1/2 cup water and steam the mixture, covered, for 6 to 10 minutes, or until the cauliflower is just tender.

  5. Season the cauliflower mixture with salt and pepper. Serve garnished with the 3 tablespoons of chopped cilantro.

Reviews (2)

  • NanSol 7 Jul, 2012

    I just made this recipe and I like it. I think I will really like it cold as well. One thing to warn about. The skillet was hot, not smoking when I put in the mustard seed and I had mustard seed popping everywhere. I reviewed the video (after) and your pan was not that hot. I won't do that again!!

  • shvetusya 20 Apr, 2011

    Really enjoyed making (and eating!) this cauliflower. All the flavors really blended together well. Healthy, fast and easy to make!

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