Cauliflower Sabzi

Cauliflower Sabzi 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!

Cauliflower Sabzi

Cauliflower Sabzi
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 4
  • 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
  1. Heat the oil in a skillet
  2. Add the cumin seeds and when they sputter, add the onions and saute until they just begin to brown.
  3. Add the ginger and garlic and saute for a few seconds until the garlic is fragrant.
  4. Add the turmeric, chilli, coriander and cumin powders and stir into the oil.
  5. Add the tomato puree and saute until the tomato turns a few shades darker and begins to express the oil.
  6. 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.
  7. Add more salt if needed. Turn off the heat. Garnish with some chopped spring onions or coriander leaves.
  8. Enjoy with some rotis or parathas or some rice and dal.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    I 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!

  2. says

    Love this spicy version of cauliflower Vaishali … especially as it has garlic. Ok, since I have one lying in the fridge … this will made soon. :-)

  3. says

    Nice 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 :)

  4. Anonymous says

    I tried this curry for lunch today…It was very tasty but it lacked the nice red color of ur dish…


  5. says

    Anuu, 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.

  6. Ratna says

    Two 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..

  7. says

    Is 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?

  8. Emily says

    The ingredients list reads “tomato puree” but you mention “tomato paste” in the comment section. Please let me know which 1 you prefer! Thanks so much!!!

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