- 4 tablespoons sunflower or canola oil
- 8 to 10 fenugreek seeds
- 1 (3-inch) piece fresh ginger, peeled and chopped
- 3 fresh bird’s eye (or Thai) green chiles, sliced lengthwise
- 1 onion, finely chopped
- 2½ teaspoons kosher salt, divided
- 2 large heads cauliflower, cored and cut into bite-sized florets
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ⅔ cup water
- ¼ cup cilantro leaves
No more boring steamed cauliflowers on your dinner table. This fried cauliflower recipe is easy to make and an incredibly satisfying and delicious side dish for your feasts.
Use a chef’s knife to peel the ginger. Or you can use a spoon, if you’re worried about cutting yourself. Using a vegetable peeler is possible, but it’s tough because most ginger roots have lots of nooks and bumps that are hard to work around. Coarsely chop the sliced ginger, then use a muddler or the side of a mallet to smash the ginger. If you don’t have a muddler, you can use a mortar and pestle or anything that has enough surface area on to bottom to smash the garlic. The flat side of a kitchen mallet or the bottom of a metal mixing bowl would work, for example.
Heat the oil in a large (at least 5-quart) Dutch oven or heavy-bottomed pot over medium heat. Add the fenugreek seeds and cook, stirring, until fragrant and golden, about 5 minutes.
Add the ginger and chiles and cook, stirring often, until the ginger starts to brown, 3 to 5 minutes. Add the onion and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft and caramelized, about 10 minutes.
Add the cauliflower florets and stir to thoroughly mix everything together. Cook until the cauliflower is tender on the outside but still raw on the inside, about 10 minutes.
Add turmeric and the remaining 1½ teaspoons salt. Cook, stirring occasionally, until the cauliflower starts to brown slightly, about 15 minutes.
Add the cumin, coriander and water and stir. Reduce the heat to medium-low and cook until the cauliflower is tender, about 10 minutes. Transfer to a warm serving bowl and top with cilantro leaves to serve.