chili-lemon cauliflowerApril 7, 2012
i’ve never made cauliflower like this before. i’m one of the many people genetically predisposed to tasting an intense bitterness in cruciferous veggies like cabbage and cauliflower. citrus often fools my tongue. i’ve never thought to squeeze lemon over cauliflower. can’t wait to try this!
Chilli and Lemon Cauliflower
500g cauliflower, broken into bite-sized florets and boiled until al dente
1 tbsp sunflower oil
1 tsp mustard seeds
1 tsp asafoetida
½ tsp turmeric
3 green chillies, sliced finely (or to taste)
Juice of ½ lemon
½ tsp sugar
½ tsp salt or to taste
1. Heat the oil in a non-stick pan and add the mustard seeds. Once the mustard seeds have popped, add the asafoetida, turmeric, chillies, sugar and salt.
2. Quickly add in the parboiled cauliflower and sauté on a high heat for 4-5 minutes or until tender. Keep them moving to avoid the spices from burning.
3. Add a squeeze of lemon juice and garnish with chopped coriander.
from this wonderful blog k.o rasoi.