Sunday, March 3, 2013

Cauliflower with Ginger, Garlic, and Green Chiles...and The Sucré Winner!

I had my first experience at an Indian restaurant the other day and it's literally been on my mind ever since.  Although I tried a variety of dishes, I found that what I really enjoyed most were all the vegetarian dishes (the crispy pakora, the creamy saag paneer, the comforting dal, and a really delicious vegetable aloo dish with potatoes and green beans).  I'm craving another visit! 

Until then, I've vowed to try my hand at a few more Indian vegetable dishes at home, starting with this cauliflower dish.  This is a tasty little dish of toasty cauliflower loaded with spicy Indian flavor.  Cumin, mustard seeds, ginger, garlic, green chiles, and cayenne pepper really come together to make for one spicy dish.  In fact, my chiles were quite hot and I found that I had to turn on the exhaust to alleviate my coughing.  The aromas from this dish reminded me of the Indian restaurant and made me feel like I was capturing the essence of it at home in my kitchen.  I can't wait to explore a little more.

Cauliflower with Ginger, Garlic, and Green Chiles
Adapted from Quick & Easy Indian Cooking
by Madhur Jaffrey
Serves 3-4

2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon yellow mustard seeds
3 cloves garlic, peeled and finely chopped
1 inch piece fresh ginger, peeled and cut into fine shreds
1 pound (4 cups) cauliflower florets
1-3 fresh green chiles, chopped
1 teaspoon salt
freshly ground black pepper
1/2 teaspoon garam masala (*I omitted)
1/8 teaspoon cayenne pepper or to taste

Using a nonstick skillet or wok, add the oil over medium-high heat.  When the oil is hot, put in the cumin and mustard seeds.  As soon as the mustard seeds begin to pop (this just takes a few seconds), put in the garlic, ginger, cauliflower, and green chiles, all at the same time.  Stir and fry for 5 to 7 minutes or until the cauliflower has turned somewhat brown.  Now put in the salt, black pepper, garam masala (if using), and cayenne and give the florets a good toss.  Put in 1/4 cup water and cover the wok/skillet immediately.  Cook for 2 minutes and serve.

And, finally, the winner of the Sucré giveaway was Teresa of A Blog About Food.  Teresa will receive the Sucré Signature Macaron Collection!!  Congratulations Teresa!

Thank you to everyone who took the time to enter the contest!
Theme: Meat-Free But Flavorful


  1. I'm very interested in this cooking method for cauliflower, Kim. Having grown up eating cauliflower that was either boiled or steamed within inches of its life, I find myself appreciating methods that allow vegetables to retain some form. And browning doesn't hurt anything either! Looks delicious. Pinning so I can remember to make it next time I have cauliflower.

  2. oh they're so pretty, i can't wait! thanks so much!

    i have yet to experience an indian restaurant, but i really want to. i have a feeling i would love it, just like i have a feeling i would love this cauliflower. the flavors look out of this world!

  3. I ADORE Indian food and definitely don't eat it out OR experiment with it at home enough! This is a such a great reminder to get in the kitchen and start experimenting. That cauliflower sounds perfectly spiced!

  4. I love cauliflower, anyway they are cooked! This dish looks like one that I would really love! I love eating at Indian restaurant too, most of the time, I am undecided on the order as I love everything on the menu!

  5. I have been wanting to try this one--I love how flavorful it sounds. I love great Indian food, but here it is not so easy to get. Great pick!

  6. What a great idea for cauliflower, a vegetable I don't eat often enough.

  7. I have never had authentic Indian food but would love to try it. This dish sounds really great, flavorful and delicious:)

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  9. Some of my favorite meats are vegetarians ;)

  10. Can’t wait to try the recipes for Passover!! Thanks for the great recipes. I appreciate it so much!!
    Jayme Silvestri


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