Cauliflower with Onion & Tomato
Submitted by MaryJO
Cauliflower florets stir-fried and simmered in a blended ginger-onion paste with tomatoes, cumin, coriander, turmeric, and a finish of garam masala. A fragrant Indian vegetable side dish with real depth.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
1 hrsThis is the kind of dish that turns a humble head of cauliflower into something you’d happily eat every single week.
A blended paste of ginger and onion forms the aromatic backbone, fried until fragrant before tomatoes, cumin, coriander, and turmeric join the party.
The cauliflower gets a quick stir-fry in garlicky oil first, building a golden sear before it simmers gently in the spiced sauce until just tender.
A sprinkle of garam masala at the very end lifts everything with warmth and complexity, and a squeeze of lemon keeps it bright.
Pro Tips
- Soak the cauliflower florets in water for 30 minutes before cooking; this draws out any hidden grit and helps them cook more evenly
- Blend the onion and ginger into a smooth paste for a silky sauce rather than a chunky one
- Watch the heat when frying the paste and tomatoes; you want them to darken and concentrate, not scorch
- Add the garam masala only at the end and off high heat so the spices stay aromatic instead of turning bitter
Ingredients
Directions
Soak cauliflower florets in water for 30 minutes and drain.
Blend ginger and onion along with 4 tablespoons water until smooth.
Set aside.
Heat oil in a skillet over medium heat until hot.
Stir-fry garlic until it turns medium brown.
Put in the cauliflower florets and stir-fry for 2 minutes.
Remove the cauliflower with a slotted spoon and put in a pot.
Fry the paste from the blender for 1 minute.
Add cumin, coriander and tomatoes.
Stir-fry unitl it changes colour, reducing heat if necessary to prevent burning.
Add turmeric, cayenne, green chili, lemon juice and salt.
Sprinkle with water if necessary to prevent sticking.
Turn heat to low.
Return cauliflower to skillet with whatever liquid may have collected as it drains.
Mix gently.
Add 3 tablespoons water and bring to a simmer.
Cover and cook over gentle heat for 5 to 10 minutes.
The cauliflower should be just done.
Remove lid, sprinkle garam masala over the top.
Stir to mix.
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