in India

Roasted cauliflower with fenugreek

updated

Spread the love

Ingredients for 2 servings:

  • 1 cauliflower, cut into florets
  • 3 garlic cloves, sliced
  • ½ tsp fenugreek seeds
  • 1 red chili pepper(s), dried, crumbled
  • 3 tbsp clarified butter, or oil
  • ½ tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Melt the clarified butter in a deep cast-iron pan, kadhai, or wok over high heat. Briefly fry the garlic, fenugreek seeds, and chili, then add the cauliflower florets and cook gently. Reduce the heat and cover. Cook for 30-40 minutes without adding liquid, stirring occasionally. Makes a main course for two or a side dish for four. Serve with raita, chutney, or pickles and Indian flatbread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Streusel cake with berries

Marble Cappuccino Cake