Ginger And Lemon Cauliflower

Name: Ginger And Lemon Cauliflower
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 600 g Cauliflower Florets; 4 cup Water; 2 tsp Turmeric (Divided); 4 tbsp Mustard Oil; 0.125 tsp Asafoetida (Hing); 1 tsp Cumin Seeds (Jeera); 1 tsp Ginger Paste; 1 tbsp Coriander Seeds (coarsely ground); 1 tsp Red Chilli Powder; 1 cup Tomatoes (chopped/ground); 1 Green Chilli (chopped); 2.5 tbsp Lemon Juice; 1 tsp Salt (to taste); 1.5 tbsp Ginger (grated); 1 tbsp Dried Fenugreek Leaves (Kasuri Methi)

by Leena Kohli (@leenakohli)

Prep Time

20min

Cook Time

20min

Total Time

40min

Indian Lunch Dinner Side Vegetarian Gluten-Free

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

4 Servings

(1 serving = 1 bowl)

600g
Cauliflower Florets
4cup
Water
2tsp
Turmeric (Divided)
4tbsp
Mustard Oil
1/8tsp
Asafoetida (Hing)
1tsp
Cumin Seeds (Jeera)
1tsp
Ginger Paste
1tbsp
Coriander Seeds (coarsely ground)
1tsp
Red Chilli Powder
1cup
Tomatoes (chopped/ground)
1
Green Chilli (chopped)
2 1/2tbsp
Lemon Juice
1tsp
Salt (to taste)
1 1/2tbsp
Ginger (grated)
1tbsp
Dried 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.