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This is a pan-to-plate dish.
Serves 2 to 4
INGREDIENTS
Cauliflower florets 4 cups (1/2-inch pieces)
Olive oil 2 tablespoons
Touch of India spice 2 teaspoons
Salt 1 teaspoon
Lemon juice (fresh) 1 tablespoon
Ginger (fresh) 2 tablespoons, julienne
Cilantro leaves (fresh) 2 tablespoons, finely chopped for garnish
PROCEDURE
- Wash and cut the cauliflower florets into ½-inch pieces.
- Dry them with a paper towel.
- Heat a heavy-bottomed large sauté pan. Add olive oil.
- Over medium-high heat, sauté the cauliflower for about 15
- minutes until it is golden brown and tender.
- Sprinkle the cauliflower with Touch of India spice and salt. Mix
- gently and cook for 5 minutes over medium heat.
- Add the lemon juice and ginger and stir for 1 minute. Cook for 5 minutes uncovered and turn the heat off.
- For crispy cauliflower, sauté for 1 minute uncovered over high heat before serving.
- Garnish with cilantro and serve with pita bread or salad.
- TIP: 1/2 cup of blanched peas can be added to this dish at the last minute for variety.
