+
0 (0)

Categories: Vegetables, Vegetarian

Everyday cauliflower (Roz ki gobi)

Everyday cauliflower (Roz ki gobi)
Glenn Koenig / Los Angeles Times

If you've ever heard actress and cookbook author Madhur Jaffrey speak, you've most likely been enthralled by the lilt of her Anglo-Indian accent, at once friendly and authoritative, lyrical and sophisticated. It's a voice whose distinctive qualities have made their ... Read more

Total time: 15 minutes | Serves 4
Note: From "Climbing the Mango Trees: A Memoir of a Childhood in India" by Madhur Jaffrey. Amchoor, asafetida and whole cumin seeds can be found at Indian markets and well-stocked supermarkets.
  • 6 tablespoons olive or peanut oil
  • 7 cups cauliflower florets
  • 1/2 to 3/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground amchoor (green mango powder) or 1 tablespoon lemon juice
  • Generous pinch of asafetida
  • 1/2 teaspoon whole cumin seeds
  • 1 (1-inch) piece fresh ginger, peeled and cut into very fine julienne strips (cut into thin slices first, then stack the slices and cut into fine strips)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon finely chopped fresh green chiles (optional)

Step 1Pour the oil into a large frying pan and set it over medium heat. When it is hot, put in all the cauliflower florets. Stir and fry them until they turn reddish in spots, about 6 minutes. Remove them with a slotted spoon and spread them on a platter lined with paper towels.

Step 2Turn off the heat under the frying pan and remove all but 1 tablespoon of the oil.

Step 3Put the drained florets in a bowl. Sprinkle the salt, turmeric, cayenne, coriander and amchoor or lemon juice over the top. Toss gently to mix. Taste for a balance of flavors, adjusting if needed.

Step 4Set the frying pan with its 1 tablespoon of oil over medium heat. When it is hot, put in the asafetida, and a second later, the cumin seeds. Let the seeds sizzle for 10 seconds. Now put in the ginger strips and stir for 30 seconds. Put in all the cauliflower and stir gently to mix. Add a generous sprinkling of water, cover, and turn the heat down very low. Cook for about 1 to 2 minutes, or until the cauliflower is just crisp-tender and all the flavors have blended. Sprinkle the cilantro and green chiles, if desired, over the top. Toss and serve.

Each serving:
134 calories; 3 grams protein; 8 grams carbohydrates; 5 grams fiber; 11 grams fat; 1 gram saturated fat; 0 cholesterol; 387 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Twenty6 purple pickled cauliflower
Black-eyed peas with leeks and chard
Carrots with honey, lemon zest and thyme
Collard greens with roasted peanuts and crushed red peppers