Spicy Cauliflower

Make your cauliflower more interesting with this spicy cauliflower recipe.

One of the vegetables I enjoy cooking most these days is cauliflower.

Perhaps it’s because I used to dislike it as a kid, only to find later that it’s actually quite good.

I really like to spice it up some but remember that this spicy cauliflower recipe could be as mild or as spicy as you like. 

If you’re anything like me, your cauliflower recipes might vary greatly each time you cook them. 

Cauliflower is quite bland so introducing new spices as well as other fresh ingredients will help keep your recipes interesting. 

Spicy cauliflower makes a delicious side or even main dish…

When most people think about cooking cauliflower, it’s usually something simple and perhaps a bit boring. Steam it… Why not?

Adding other ingredients, however can take it all up a notch. 

It makes what would be a side dish into something worthy of serving as a main.

You could serve this wrapped in chapattis a and drizzled with a good hot sauce and not be disappointed. 

How hot is this spicy cauliflower recipe?

Not very hot at all.

By spicy cauliflower, I don’t mean it has to be blow your head of hot! I served this spicy cauliflower recipe to my kids when they were growing up and they loved it.

It was one of the ways I gradually introduced them to hot chillies and chilli powder.

So you will find the spicy cauliflower to be quite mild but when I cook this for myself, I add more chilli flakes and chilli powder to taste.

Quite a lot more actually. 

This dish isn’t what I would call spicy but it does have  a nice bite to it. It’s great served as a side dish. I’ve also served this spicy cauliflower wrapped in homemade dosas and chutneys which really went down well.

 

Yield: 4

Pan Fried Spicy Cauliflower

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• One large head of Cauliflower cut into one inch cubes
• 3 tablespoons vegetable or light olive oil
• 1 tablespoon black mustard seeds
• 10 fresh curry leaves (optional) - chopped
• 1 tablespoon fennel seeds
• 3 tablespoons fresh coriander.
• 3 cloves garlic smashed and finely chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chilli flakes
• A pinch of hot red chilli powder
• Salt and pepper to taste

Instructions

1. Pour the oil into a pan over medium heat.
2. Throw in the mustard seeds, chopped curry leaves and fennel seeds. The mustard seeds will begin to pop.
3. When they do, add the cauliflower and stir it all up in the pan for a few minutes.
4. Now add the garlic and fry for a further couple of minutes.
5. Stir in the turmeric, red chilli flakes and chilli powder followed by the fresh coriander.
6. The cauliflower will begin to cook through. You want the florets to be cooked through but still have a bit of resistance. Some of the smaller pieces will become nice and crispy.
7. Season with salt and pepper to taste and serve immediately.

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