Take your veggie game to a whole new level with this Golden-Spiced Cauliflower. Soon you'll be cooking up this versatile vegetable for every meal!
How to Make Golden-Spiced Cauliflower
- Trim and cut cauliflower into florets.
- Heat oil in a saucepan.
- Fry spices, stirring continuously.
- Add remaining ingredients.
- Cook until tender and most water is absorbed.
- Remove large spices and serve.
Full directions for how to make Golden-Spiced Cauliflower are in the printable recipe card below.
Golden-Spiced Cauliflower FAQs
How long does this cauliflower last?
You can store this cauliflower for up to 3 days, but I recommend eating it right away. The longer this cauliflower sits, the soggier it gets. If you are storing leftovers, however, make sure to keep them in an air-tight container in the refrigerator until you're ready to eat them again.
What is the golden spice?
The cauliflower in this recipe comes out a pretty shade of gold because of the turmeric. Turmeric is a light and delicate spice that adds an earthy flavor to your dishes. It is often used in Indian dishes, expecially curries.
Click here for more broccoli and cauliflower recipes.
- 1 head cauliflower
- 2 tbsp olive oil
- 2 tsp turmeric
- 4 cardamom pods
- 4 cloves
- 1 bay leaf
- 1 cinnamon stick just a small piece
- 1 garlic clove crushed
- salt and freshly ground black pepper
- 5 fl oz water
- Trim the cauliflower and divide into evenly-sized florets.
- Heat the oil in a medium-sized saucepan.
- Fry the spices and bay leaf for 1-2 minutes, stirring continuously.
- Add the cauliflower, garlic, seasoning, and water.
- Bring to a boil, then simmer very gently—with a lid on the pan—for about 7 minutes or until the cauliflower is just tender and most of the liquid has been absorbed.
- Check the seasoning. Remove the bay leaf, cinnamon stick, and cardamom. Then serve.
From The New Complete Vegetarian by Rose Elliot (Sterling Publishing, 2010).