Ginger and Lemon Cauliflower is a flavorful, vegan recipe that’s easy to prep and serve. The peppery flavour of the ginger complements the tangy kick of lemon for a unique taste sensation. Serve it as a side or on its own with the bread of your choice.
Ingredients
- 600gCauliflower Florets
- 4cupWater
- 2tspTurmeric (Divided)
- 4tbspMustard Oil
- 1/8tspAsafoetida (Hing)
- 1tspCumin Seeds (Jeera)
- 1tspGinger Paste
- 1tbspCoriander Seeds (coarsely ground)
- 1tspRed Chilli Powder
- 1cupTomatoes (chopped/ground)
- 1Green Chilli (chopped)
- 2 1/2tbspLemon Juice
- 1tspSalt (to taste)
- 1 1/2tbspGinger (grated)
- 1tbspDried Fenugreek Leaves (Kasuri Methi)
How to make Ginger And Lemon Cauliflower
Place the cauliflower florets in a large bowl filled with water mixed with turmeric. Allow the florets to soak for 15 minutes. After soaking, drain the cauliflower and set aside.
Heat the mustard oil in a heavy pan until it starts to smoke, then turn off the heat to let it cool.
Reheat the oil over medium to high flame. Add asafoetida, cumin seeds and ginger garlic paste to the pan. Saute for a minute.
Add the cauliflower florets into the pan, stirring well. Continue to sauté for 2-3 minutes.
Sprinkle the remaining turmeric, ground coriander seeds, and red chilli powder over the cauliflower. Stir well, cover the pan, and simmer on low heat for 5 minutes, stirring occasionally.
Mix in the tomatoes, green chilli, lemon juice, salt, and grated ginger. Cover and continue to cook on low heat until the cauliflower is tender.
Stir in the dried fenugreek leaves, adjust the seasoning as needed, and mix well.
Turn off the flame, add garam masala, stir, then cover the pan and let it sit for a few minutes.
Serve hot with roti or paratha.
Tips & Tricks
While mustard oil is preferred for its rich flavour, feel free to use any cooking oil you like.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨