It was almost a week ago that I made this Cauliflower Sabzi and it is long gone, but looking at these pictures as I got ready to post them now got my mouth watering!
The amazing thing about this sabzi is, it is really simple to make– in fact, I made it with a bag of frozen cauliflower florets and a few old spices. It took a minimum of effort, delivered a power-packed flavor punch and tons of nutrition because — like its cruiciferous siblings broccoli, brussels sprouts, cabbage, collards and kale– cauliflower is a super-veggie that can help you ward off cancer. Now those are my kind of eats.
It’s a weeknight and I need to get ready for bed, so I’ll make this an uncharacteristically super-short post. But I’ll be seeing you around soon!
- 1 16-oz bag of frozen cauliflower florets, thawed
- 1 cup tomato puree
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 onion, diced
- 6 cloves of garlic, thinly sliced
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 1 tsp red chilli powder (use more or less if you want to change the amount of heat)
- ½ tsp turmeric powder
- 2 tsp canola or other vegetable oil
- ½ cup chopped scallions/spring onions or ¼ cup chopped coriander leaves
- Heat the oil in a skillet
- Add the cumin seeds and when they sputter, add the onions and saute until they just begin to brown.
- Add the ginger and garlic and saute for a few seconds until the garlic is fragrant.
- Add the turmeric, chilli, coriander and cumin powders and stir into the oil.
- Add the tomato puree and saute until the tomato turns a few shades darker and begins to express the oil.
- Add the cauliflower, stir well to coat the cauliflower with the tomato puree, add salt to taste. When the mixture comes to a simmer, turn down the heat, cover the skillet, and cook about 15 minutes or until the cauliflower is quite tender but not mushy.
- Add more salt if needed. Turn off the heat. Garnish with some chopped spring onions or coriander leaves.
- Enjoy with some rotis or parathas or some rice and dal.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Tiffany
March 3, 2010 at 3:44amI bought cauliflower this afternoon without having any specific plans for what to do with it, but now I think I must try your recipe. Thanks for posting it–this dish looks and sounds so delicious!
Sharmila
March 3, 2010 at 4:03amLove this spicy version of cauliflower Vaishali … especially as it has garlic. Ok, since I have one lying in the fridge … this will made soon.
Shreya
March 3, 2010 at 5:39amHi Vaishali, I love this dish, make it often myself. Your picture is tantalizing:-)
Supriya Nair
March 3, 2010 at 8:17amThe click is so tempting…i liked the idae of adding spring onions…will def try this…
Ms.Chitchat
March 3, 2010 at 8:30amLoved the color of the sabji, would go well with garam rotis.
Chitchat
Priya
March 3, 2010 at 8:30amSlurppp!!pictures itself makes me hungry..
Chitra
March 3, 2010 at 11:26amwow,wat a color !! Looks spicy & mouthwatering !!
Rachana Kothari
March 3, 2010 at 11:37amThats a very hot n spicy subzi… looks delicious:)
Latha
March 3, 2010 at 12:38pmCauliflower looks yummy and spicy. Me too posted a cauliflower dish.
Stephanie
March 3, 2010 at 1:06pmLooks very delicious! Thanks for sharing the recipe. Peace, Stephanie
Gita
March 3, 2010 at 2:12pmNice colorful dish Vaishali…I am not so good with cauliflower, I can only do deep frying dishes like gobi manchurian and prepare bajjis with cauliflower
thanks for sharing ur version, I will try it next time when I cook with this veggie 
Mihl
March 3, 2010 at 2:31pmSaved. I’ll be making this soon, it sounds incredibly delicious!
Laavanya
March 3, 2010 at 5:30pmThat looks just awesome and I love that this is made with frozen cauliflower. Has retained its shape very well.
Nostalgia
March 3, 2010 at 10:23pmLooks great!
The Voracious Vegan
March 4, 2010 at 7:59amWOW! This will be getting made in my kitchen VERY soon! I adore cauliflower but I’ve never prepared it like this. Thanks for the recipe!
Usha
March 4, 2010 at 11:48pmLooks vibrant and delicious !
Zengirl @ Happy Heart and Mind
March 5, 2010 at 12:09amVaishali,
This recipe looks ready to be eaten, I am going to have to get some cauliflower today! I like garlicy and spicy.
Gulmohar
March 5, 2010 at 2:57pmLovely vibrant color makes it so tempting
simply.food
March 5, 2010 at 9:47pmCauliflower sabji looks delicious.Beautifully clicked too.My 1st time here .You have some nice recipes.
Malar Gandhi
March 6, 2010 at 3:28amSpicy food – count me in,…looks amazing…like the presentation:)
Anonymous
March 8, 2010 at 11:34pmI tried this curry for lunch today…It was very tasty but it lacked the nice red color of ur dish…
Anuu
Vaishali
March 9, 2010 at 12:14amAnuu, glad you liked it. About the color, the tomato paste and chilli powder should give a nice red color. You do need to let the tomatoes cook thoroughly so the color darkens.
Madhura Manoj
March 11, 2010 at 11:14amHmmm…yum…picture is so inviting………
Ratna
November 2, 2010 at 7:52pmTwo things made me try this recipe – “spicy” cauliflower subzi and the color. And, wow! is what I can tell. I usually do not use tomato puree and was wondering whether i should really use a cup of tomato puree..but it came up soooooooo well that I am absolutely thrilled. Also, I am going to try out more from your list of recipes and will let ya know..
Emily
May 18, 2012 at 3:22amIs it just me or does the recipe not tell you when to add the cumin seeds? Trying to make this as it looks delicious! I assume they are added early on in the process?
CricketStitches
January 19, 2014 at 5:00pmThis looks great! Can’t wait to make it!