Ginger And Lemon Cauliflower

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

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.


2 Servings
  • 600g
    Cauliflower Florets
  • 4cup
  • 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
  • 250g
    Tomatoes (chopped/ground)
  • 1
    Green Chilli (chopped)
  • 2 1/2tbsp
    Lemon Juice
  • 3/4tbsp
  • 1 1/2tbsp
    Ginger (grated)
  • 1tbsp
    Dried Fenugreek Leaves (Kasuri Methi)


  1. Put water in a big bowl. Add 1 tsp turmeric to the water and soak cauliflower florets in it for 15 minutes.

  2. Drain the water from the florets and keep it aside for later use.

  3. Heat mustard oil in a heavy-bottomed wok/pan until smoked. Turn off the flame and let it cool.

  4. Heat mustard oil again on medium to high flame. Add asafoetida, cumin seeds and ginger paste and saute for a minute.

  5. Now add the cauliflower florets to the pan. Mix the florets and saute for 2-3 minutes.

  6. Add 1 tsp turmeric, ground coriander seeds, red chilli powder and mix. Cover and lower the flame. Cook for 5 minutes. Stir at regular intervals.

  7. Add the tomatoes, green chillies, lemon juice, salt and grated ginger. Mix nicely. Cover and cook for another 4-5 minutes on low flame or till the florets are soft.

  8. Add dry fenugreek leaves, check the seasoning and adjust to taste. Mix well and cook for a minute.

  9. Turn off the flame. Add garam masala. Stir and cover the pot for a few minutes.

  10. Serve hot with roti or paratha.

Tips & Tricks

  1. I prefer to use mustard oil as it brings a certain depth of flavour to the dish. You can use any other cooking oil of your choice.

Leena Kohli
Recipe by

Leena Kohli


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