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Ginger And Lemon Cauliflower  recipe

Ginger And Lemon Cauliflower

by Leena Kohli (@leenakohli)
Prep Time
20min
Cook Time
20min
Total Time
40min
IndianLunchDinnerSideVegetarianGluten-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)

Method

  1. 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.

    Step 1.1: Place the cauliflower florets in a large bowl filled with water mixed with turmeric
  2. Heat the mustard oil in a heavy pan until it starts to smoke, then turn off the heat to let it cool.

  3. Reheat the oil over medium to high flame. Add asafoetida, cumin seeds and ginger garlic paste to the pan. Saute for a minute.

  4. Add the cauliflower florets into the pan, stirring well. Continue to sauté for 2-3 minutes.

  5. 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.

    Step 1.1: Sprinkle the remaining turmeric, ground coriander seeds, and red chilli powder over the cauliflower
  6. 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.

    Step 1.1: Mix in the tomatoes, green chilli, lemon juice, salt, and grated ginger
  7. Stir in the dried fenugreek leaves, adjust the seasoning as needed, and mix well.

  8. Turn off the flame, add garam masala, stir, then cover the pan and let it sit for a few minutes.

  9. Serve hot with roti or paratha.

Tips & Tricks

  1. While mustard oil is preferred for its rich flavour, feel free to use any cooking oil you like.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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