A vibrant side dish of exotic flavors that make the cauliflower shine. A great accompaniment to spicy mains as part of an Indian dinner or served alongside more ordinary fare to spice up a midweek meal. The dish is healthy, easy to prepare and comes together quite quickly.
Based on the recipe Glazed Cauliflower with Ginger in Classic Indian Cooking by Julie Sahni.
1 small head cauliflower (about 1 ¼ pounds), cut into 1-1 ½ inch florerets
¼ cup hot water
Vegetable oil for sautéing
1 t whole coriander seed
1 ½ T grated fresh ginger root (a micro-plane works well)
1-2 green chilies, seeded, membrane removed and minced (If you want a spicier dish keep some of the seeds)
½ t turmeric
1 t lemon juice
Salt to taste
2 T minced cilantro
In a frying pan large enough to hold the finished dish, heat the oil over a medium-high flame. When the oil is very hot add the coriander seeds and sauté until dark, about 10 seconds. Stir in the ginger and chilies followed by the turmeric and ¼ t of salt and then the cauliflower. Stir to coat with the spice mixture. Add the hot water, reduce heat to a simmer and cook until the cauliflower reaches the desired tenderness, about 20 minutes. Remove the cover and sauté over a medium-high flame until brown, about 5 to 10 minutes more. Off the flame add lemon juice and cilantro. Check the seasoning and serve.