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)
- 16 oz cauliflower florets (thawed)
- 1 cup tomato puree
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 onion (diced)
- 6 cloves garlic (thinly sliced)
- 1 tsp ginger (grated)
- 1 tsp cumin seeds
- 1 tsp cayenne (use more or less if you want to change the amount of heat)
- ½ tsp turmeric
- 2 tsp vegetable oil
- ½ cup scallions (chopped, or 2 tbsp 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!