For the Cooking from Cookbook this week, its a simple delicious dry saute with Cauliflower. Every time in winter season, I look forward to cooking with the fresh cauliflower. However this time, we are yet to get our share of fresh cauliflower. Still we couldn’t let go of the flower when we saw it in the stall.
When it was raining continuously for about 10 days, we were short of ideas along with short of vegetables. It was the weekend, and it was supposed to be chicken for the rest. We decided to make a simple Vegetable Pulao that could be paired with both chicken and the cauliflower.
I will get to the vegetable pulao sometime, it was quite simple yet it turned out very good. And I especially liked it a lot with the roasted cumin sauteed cualiflower.
Cauliflower Dry Saute
Cauliflower Florets – 2 cups
Onions – 1 medium
Roasted Cumin powder – 1 tsp
Curry leaves handful
Green Chilies – 3 nos
Ginger – 1″
Salt to taste
Turmeric powder – 1/4 tsp
Pepper powder – 1 tsp
Oil – 2 tsp
How to make the Cauliflower Dry saute
Wash and soak the cauliflower florets in hot water for 10 mins.
Drain it in a colander.
Grind the green chilies along with ginger to a coarse paste.
Heat a non stick pan with oil, add the curry leaves, green chilies paste, then add the onions. Saute till onion turns colour.
Then add the cauliflower florets. Mix well. Add turmeric powder, salt. Simmer with lid covered.
Finally sprinkle pepper powder. Cook till tender. It will take about 10 – 15 mins of cooking time.
This goes for the November Week 4, Cooking from Cookbook Challenge Group.
Cauliflower Dry Saute ~ Easy Side Dish