Indian Spiced Cauliflower

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“Lightly spiced cauliflower. Great for a side dish with Tandoori chicken”

Ingredients Nutrition


  1. Peel and chop Onion finely.
  2. Peel and chop Shallot finely.
  3. Dice Celery stalks.
  4. Place Shallot and onion and celery aside.
  5. Crush Garlic with large flat knife to remove skin.
  6. Finely dice Garlic.
  7. Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
  8. Finely dice Tumeric.
  9. Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
  10. Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
  11. In the meantime, heat Ghee in frying pan.
  12. When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
  13. When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
  14. Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
  15. When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
  16. Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
  17. Serve hot.

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