Cauliflower with Ginger, Garlic and Green Chile (Tested)

Serves     4-6


This cauliflower stir-fry is a snap to prepare. Have all of your ingredients sliced and spices measured out ahead of time, so that it can be assembled quickly.



2 to 3 tbsp. vegetable oil

1 tsp. cumin seeds

1 tsp. yellow or brown mustard seeds

3 cloves garlic, sliced into julienne strips

One 1-inch piece fresh ginger, peeled and sliced into julienne strips

1 jalapeno pepper, sliced into julienne strips (seeds removed for less heat)

1 lb. cauliflower florets, about 4 heaping cups

½ to 1 tsp. kosher salt

½ tsp. garam masala

1/8 tsp. cayenne pepper (optional)

freshly ground black pepper to taste

Cilantro sprigs for garnish


Heat a large wide sauté with the vegetable oil. When hot, add the cumin and mustard seeds. Let them toast for a minute, but as soon as the seeds begin to pop you can add the garlic, ginger, and chiles. Stir for about 30 seconds, then add the cauliflower florets.

Stir fry for 5 to 7 minutes, until the florets turn brown in some spots.

(While the cauliflower is cooking, mix the salt, garam masala, black pepper, and the optional cayenne in a small dish so that it’s ready to add to the pan.)

Add the seasonings, toss to blend, then add ¼ cup of water. Stir quickly and cover, turn the heat down a bit, let the cauliflower finish steaming for 3 more minutes. If not completely done yet, add another ¼ cup of water and continue to steam.

Garnish with chopped cilantro if using.


Notes and Instructions

Recipe and photo credit: Linda McElroy.