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.
FAQS
How do I properly cook ginger and lemon cauliflower for the best flavor?
To achieve the best flavor in your ginger and lemon cauliflower, start by soaking the cauliflower florets in water mixed with turmeric for 15 minutes. This not only enhances the color but also infuses a subtle flavor. After sautéing the spices and cauliflower, simmer it on low heat to allow the flavors to meld together. Finally, let it rest covered for a few minutes after cooking to deepen the taste.
Is ginger and lemon cauliflower a suitable dish for vegan diets?
Yes, ginger and lemon cauliflower is a completely vegan dish. It uses plant-based ingredients like cauliflower, mustard oil, and spices, making it a great option for those following a vegan diet. It’s also gluten-free, making it suitable for various dietary restrictions.
What can I substitute for mustard oil in ginger and lemon cauliflower?
If you don't have mustard oil, you can substitute it with other oils like vegetable oil, canola oil, or coconut oil. While these alternatives may slightly alter the flavor profile, they will still work well in the recipe. Just ensure that the oil you choose can withstand high heat for sautéing.
How should I store leftover ginger and lemon cauliflower?
To store leftover ginger and lemon cauliflower, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, you can warm it on the stovetop or in the microwave until heated through. If you want to keep it longer, consider freezing it for up to 2 months.
What dishes pair well with ginger and lemon cauliflower?
Ginger and lemon cauliflower pairs wonderfully with Indian breads like roti or paratha. You can also serve it alongside rice dishes, lentils, or a fresh salad for a complete meal. For added protein, consider serving it with chickpeas or tofu for a satisfying vegan feast.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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