Spiced Cauliflower is a culinary masterpiece that takes the humble cauliflower to a new level. This dish combines the earthy goodness of cauliflower with a rich and creamy cashew nut and yogurt sauce infused with a symphony of aromatic spices. The result? A mouthwatering, fragrant, and utterly satisfying dish that will leave you craving more.
We prepare this dish by deep-frying small cauliflower florets until they are nearly cooked, ensuring they are crispy and golden. Then, in the same fragrant oil, we fry onions and cashew nuts to create a luscious paste, forming our sauce’s heart.
The sauce is where the magic happens. It’s an explosion of flavours with a blend of green cardamoms, turmeric, red chilli powder, ginger-garlic paste, and garam masala. The addition of whisked yogurt adds creaminess and balances the spices beautifully.
After simmering the sauce perfectly, we arrange the fried cauliflower and bake it in the oven for that irresistible golden finish. To finish, we garnish it with more cashew nuts, melted butter, a splash of lemon juice, and a hint of mace powder.
Spiced Cauliflower is a versatile dish that can be a main course or a side dish. It pairs wonderfully with steamed rice, naan, or even as a part of an Indian feast. If you enjoy this recipe, you might also like our Tandoori Chicken or Vegetable Biryani for a complete Indian dining experience.
Spiced Cauliflower
Spiced Cauliflower
Ingredients
- 5 small Cauliflowers (whole and de-stemmed)
- Oil for frying
- 1 cup Onions (chopped)
- 1/2 cup Cashewnuts
- 6 Green Cardamoms
- 1 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 5 tsp Ginger Paste
- 5 tsp Garlic Paste
- 2 tsp Garam Masala
- 1 cup Yoghurt (whisked)
- Salt to taste
- 2 tbsp Butter
- 1 tbsp Lemon Juice
- 1/2 tsp Mace Powder
Instructions
- Wash and clean the cauliflower florets.
- Heat oil in a kadai (deep frying pan).
- Deep fry each cauliflower floret over medium heat until they are almost cooked and turn golden. Set them aside.
- In the same oil, fry chopped onions and cashew nuts until they turn golden. Reserve a few cashew nuts for garnish.
- Grind the fried onions and cashew nuts into a fine paste.
- In a separate pan, heat 5 tbsp of oil.
- Add green cardamoms and sauté for a few seconds until fragrant.
- Stir in turmeric powder, red chili powder, ginger paste, garlic paste, and garam masala. Cook for 30 seconds.
- Add the onion-cashewnut paste and whisked yogurt. Cook for 10 minutes on low heat, stirring occasionally, until the sauce thickens. Season with salt.
- Arrange the fried cauliflower florets in the sauce.
- Bake in a preheated oven at 175°C/350°F for 10 minutes, or until the cauliflower is tender and the top is golden.
- Garnish with fried cashew nuts, melted butter, a splash of lemon juice, and a sprinkle of mace powder.
- Serve hot and enjoy!
Frequently Asked Questions (FAQ):
Can I make Spiced Cauliflower ahead of time?Â
Absolutely! Spiced Cauliflower reheats beautifully, so you can prepare it in advance and warm it up when ready to serve. Just be sure to store it in an airtight container in the refrigerator.
What are some suitable pairings for Spiced Cauliflower?
Spiced Cauliflower pairs wonderfully with steamed basmati rice, naan bread, or roti. It’s also a fantastic addition to an Indian feast alongside dishes like Chicken Tikka Masala or Vegetable Biryani.
Can I make Spiced Cauliflower vegan?Â
Yes, you can easily make a vegan version of Spiced Cauliflower by substituting dairy yogurt with a dairy-free alternative like coconut yogurt and using plant-based butter.
Is this dish spicy?Â
The level of spiciness can be adjusted to your preference by varying the amount of red chili powder. The recipe as written has a moderate level of heat, but you can increase or decrease it to suit your taste.
Can I use frozen cauliflower for this recipe?Â
While fresh cauliflower is ideal for this recipe, you can use frozen cauliflower florets in a pinch. Just be sure to thaw and pat them dry before frying to remove excess moisture.
