Cauliflower with Indian Spices

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Heating spices brings out their flavor in unexpected ways. In this recipe, the curry powder and cumin seeds are heated in oil for the sauce. This is definitely a dish for curry fans. Serve it as a side dish or spooned over rice as a main course.


  • 1 head cauliflower, broken into florets
  • 1 carrot, sliced thin on the diagonal
  • ¾ cup lowfat yogurt, at room temperature
  • 1 tablespoon all-purpose flour
  • 1 tablespoon vegetable oil
  • ½ teaspoon cumin seeds
  • 2 teaspoons curry powder, or more to taste
  • ½ cup chopped onion
  • 1 garlic clove, finely chopped
  • Salt
  • Cayenne
  • 2 tablespoons chopped fresh cilantro (optional)


    • Steam the cauliflower and carrot on a rack over about 1 inch of boiling water, covered, until tender, about 6 minutes. Lift basket from pan and set aside.
    • Combine the yogurt and flour in a small bowl, stirring to blend. Set aside. Combine the oil and cumin seeds in a large nonstick skillet over medium heat. Heat, stirring, until the cumin sizzles, stir in the curry powder, and heat for 20 seconds. Add the onion and garlic. Cook, stirring, over low heat until the onion is tender, about 5 minutes. Remove from heat and gradually stir in the yogurt mixture.
    • Add the cauliflower and carrot and stir over low heat until warmed. Season with salt and cayenne to taste. Add cilantro, if using.