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Chapter:Vegetable Recipes
Section:Cauliflower
Recipe:Indian-Style Sauté of Cauliflower and Greens
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Indian-Style Sauté of Cauliflower and Greens
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From the book Vegetarian Cooking for Everyone by Deborah Madison

1/4 cup ghee or coconut oil [needs high smoke point]
1 large onion, thinly sliced
2 small cauliflower, quartered and thinly sliced, including the stem
Salt
2 tsp. chopped garlic
1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. mustard seeds
1 bunch spinach, stems removed
1 bunch watercress, large stems removed
1 small carrot, grated
Juice of 1 lime
Several pinches of garam masala
Cilantro sprigs for garnish

Heat 2 tablespoons of the oil in a wide sauté pan over medium-high heat.
Add the onion and sauté until well browned, about 12 minutes. Remove and
set aside. Melt the remaining oil in the same pan over high heat. Add the
cauliflower, season with salt, and sauté until it begins to color in
places, about a few minutes. Return the onion to the pan and add the
garlic, and spices. Lower the heat and cook until everything is heated
through. Add the greens, carrot, and 1/2 cup water. Cover and cook until
the greens are wilted, about a minute. Season with lime juice and a few
pinches of garam masala, then turn onto a platter and garnish with the
sprigs of cilantro.

Adapted from: Culinate
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