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    Home » Recipes » Vegan Recipes

    Golden-Spiced Cauliflower

    Published: Jun 21, 2011 · Updated: Nov 11, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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!

    Jump to:
    • How to Make Golden-Spiced Cauliflower
    • Golden-Spiced Cauliflower FAQs
    • Recipe

    This cauliflower is so versatile, you can eat it with anything! Wrap it up in a pita, stuff it in a sandwich, cook it up with a stir-fry, or serve it solo with sauce!

    How to Make Golden-Spiced Cauliflower

    1. Trim and cut cauliflower into florets.
    2. Heat oil in a saucepan.
    3. Fry spices, stirring continuously.
    4. Add remaining ingredients.
    5. Cook until tender and most water is absorbed.
    6. 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.

    Recipe

    Golden spiced cauliflower

    Golden-Spiced Cauliflower

    Take your veggie game to a whole new level with this Golden-Spiced Cauliflower. You'll be cooking up this versatile vegetable for every meal!
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    Servings: 4
    Calories: 111kcal
    Author: Veg Kitchen

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Calories: 111kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 47mg | Potassium: 486mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 70mg | Calcium: 54mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    From The New Complete Vegetarian by Rose Elliot (Sterling Publishing, 2010).

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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