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.
More vegan recipes to try:
- Aloo Gobi
- Cucumber Mint Sabzi
- Cauliflower Makhani Dosa Crepes
- Cauliflower Rice Biryani
- Roasted Cauliflower and Chickpeas with Indian Spices
- Creamy Cauliflower Curry (Malai Gobi)
- Sauteed Okra | Bhindi ki Sabzi
- 16 oz cauliflower florets (thawed)
- 1 cup tomato puree
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 onion (diced)
- 6 cloves garlic (thinly sliced)
- 1 teaspoon ginger (grated)
- 1 teaspoon cumin seeds
- 1 teaspoon cayenne (use more or less if you want to change the amount of heat)
- ½ teaspoon turmeric
- 2 teaspoon vegetable oil
- ½ cup scallions (chopped, or 2 tablespoon cilantro, also chopped)
- Salt to taste
- 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.
Love this Cauliflower Sabzi? Check out more Indian vegan recipes on Holy Cow Vegan!
Delicious made it last week and again tonight
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!!!
Hi Emily, I'll correct, but please use tomato paste. Thanks!
This looks great! Can't wait to make it!
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?
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..
Hmmm...yum...picture is so inviting.........
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.
I tried this curry for lunch today...It was very tasty but it lacked the nice red color of ur dish...