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Cauliflower with Five Spices

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“This recipe has wonderful flavors that go wonderfully with the cauliflower. It combines two Indian state cuisines(Bengali and Rajasthani). We are a nation of 28 states and each state has a distinct cuisine and then there is a fusion of them . We also have the English and Portuguese influence and then the Mughal. So the number of recipes are infinite.”

Ingredients Nutrition


  1. Heat the oil in a deep pan.
  2. Drop in all seeds at once.
  3. Cover till they stop spluttering Add the cauliflower Stir gently to coat with the tempered oil.
  4. Cook 5 minutes Add the salt, chilli powder and turmeric.
  5. Traditionally this dish uses a lot of turmeric I have toned it down to 1/2 tsp you can do so further.
  6. Cover and cook till the vegetable is half done.
  7. Add the garlic and cover and cook till 3/4ths done.
  8. Add the ginger and stir.
  9. Then add the curd and cook till fully tender.
  10. (I like it a little crunchy but traditionally the vegetable is tenderised totally) Garnish with the cilantro before serving.

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