Margarita's International Recipes
This recipe didn't really work out for me, but it's probably my fault as I used much less garlic than this recipe called for - I thought I had more at home than I did. As this recipe is all about the garlic, that was a cardinal sin. Still, my vegan daughter ate it, though she wasn't eager to finish the leftovers.
- 1 head of cauliflower
- 1 1/2 tsp turmeric, divided
- 1 tsp salt, divided
- 1/4 cup chili garlic paste or equivalent
- 1/4 cup water
- 1/4 cup oil
- 1/2 tsp cumin seeds
- lemon juice
Break up the cauliflower head into separate florets. Place in a bowl and add 1 tsp turmeric and 1/2 tsp salt. Toss to coat. Set aside.
In a small bowl, mix together the chili garlic paste, remaining turmeric and salt and water. Set aside.
Heat oil in a frying or saute pan over high heat. Once it's sizzling, add the cumin seeds. Add the cauliflower and cook, stirring and coating the cauliflower with the oil, for about 3 minutes. Pour the chili garlic mix over the cauliflower and mix well. Reduce heat to medium and cook until the cauliflower is soft and translucent, around 10 minutes. Increase heat to high and cook, tossing,until all the liquid has evaporated from the pan. Adjust seasoning and sprinkle with lemon juice.
Adapted from a recipe at ecurry
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