I love cooking with cauliflower, it is such a versatile vegetable to work with and it has this great nutty yet subtle flavor. Here I’ve given it an earthy, exotic touch from the cumin. The cooked tomatoes add a robust flavor and acidity to the dish, while the cilantro adds freshness. Did I mention this is oh so easy to make? Enjoy!
2 12 oz bags cauliflower florets/roughly 6 heaping cups (bite size pieces)
2 tablespoons oil of choice
1 dried red chili
1 tsp cumin seeds
¼ tsp turmeric
½ tsp cumin powder
1 teaspoon sea salt
½ cup diced tomatoes (canned or fresh)
¼ cup chopped cilantro (loosely packed)
1.In a large skillet heat oil over medium heat.
2.When oil is hot, add dried red chili, cumin seeds, turmeric, and cumin powder. Stir for 30 seconds, and then add cauliflower.
3.Stir until cauliflower is coated with seasoning.
4.Add salt and tomatoes, cover.
5.Stir occasionally, and cook until fork tender (roughly 20 minutes).
6.Remove cover. Add cilantro, stir and serve.
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