Go Back
+ servings
Print Recipe
5 from 3 votes

Cauliflower Sabzi

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side
Cuisine: Indian
Servings: 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)
  • 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.