Sauteed Cauliflower from Saffron Spices

This is a pan-to-plate dish.
Serves 2 to 4


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


  • 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.