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)
- 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.