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!
More recipes to try:
- 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)
- 1/2 tsp turmeric powder
- 2 tsp canola or other vegetable oil
- 1/2 cup chopped scallions/spring onions or 1/4 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.