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Recipes > Vegetarian side dishes > Calcutta cauliflower Back to Recipes Index

Calcutta Cauliflower

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Serves: 6


2 Tbsp. olive oil
2 Tbsp. fresh ginger, minced
1 hot chili pepper, seeded and minced
1 tsp. black mustard seeds
1 tsp. cumin seeds
1 large cauliflower, broken into bite-size pieces
1 1/2 tsp. coriander
1/2 tsp. turmeric
1/2 cup distilled water
1 15 ounce can diced tomatoes
1/4 tsp. sea salt
Cinnamon for sprinkling
Chopped cilantro for garnish


Heat oil in a large skillet and cook the ginger, chili pepper, mustard seeds and cumin seeds until the seeds begin to pop, about 2 minutes. Stir in the cauliflower, coriander, turmeric, and water. Cook 2 to 3 minutes, stirring frequently. Add the tomatoes with their liquid, reduce heat, cover and cook until the cauliflower is tender, about 5 minutes. Add salt to taste, sprinkle with cinnamon and garnish with chopped cilantro.

Source: Wenner, Garden Cuisine.

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