Spicy South Indian Cauliflower |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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SPICY SOUTH INDIAN CAULIFLOWER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Douglas Estate in Heath, Texas in 1987. Ingredients:
1 large head cauliflower |
2 jalapeno peppers minced |
1 cup chopped fresh tomatoes |
2 teaspoons coriander seeds lightly toasted and ground |
1/4 teaspoon cayenne pepper |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
1/4 cup chopped cilantro |
1 lime cut in wedges for serving |
Directions:
1. Place cauliflower in a steaming basket above 1 of boiling water then cover and steam 1 minute. Lift the lid and allow steam to escape for 15 seconds then cover again and steam 5 minutes.
2. Remove from heat and refresh with cold water then quarter larger florets and set aside.
3. Heat oil in large nonstick skillet over medium heat then add ginger, cumin and jalapenos.
4. Stir fry one minute then add cauliflower and stir fry 3 minutes longer.
5. Stir in tomatoes, ground coriander, cayenne, turmeric and 1/2 teaspoon salt.
6. Cook stirring for 5 minutes until tomatoes have cooked down and mixture is fragrant.
7. Taste and adjust salt then stir in cilantro and stir for another 30 seconds.
8. Serve with lime wedges on the side for squeezing.
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