Name: Browned, Spiced Cauliflower (Bhuni gobi)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon fresh ginger, peeled and cut into fine, smallish julienne strips; 870 g/1 lb 15 oz cauliflower florets; 3 tablespoons peanut, olive or other vegetable oil; ½ teaspoon Kashmiri chilli powder, or cayenne pepper; freshly ground black pepper; 1 teaspoon salt; ½–1 fresh, hot green chilli, such as bird’s eye, cut into very fine rounds (optional); 115 ml/4 fl oz water; ½ teaspoon cumin seeds; 2 teaspoons lime juice, or to taste; generous handful of fresh green coriander leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Here, cauliflower florets are browned in a very heavy frying or sauté pan until they turn deep blackish-brown in spots. Then the heat is eased and the cauliflower showered with ginger, a few spices and lime juice. The florets stay a bit crunchy. It is delicious. I often serve it with Tomato rice and Minced meat with peas. You could also serve it with a roast chicken.

The cauliflower head I bought weighed about 870