Cauliflower is an excellent source of vitamin C, K, B and has the added benefit of dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Wow! After understanding all the health benefits I needed more of this veggie in my weekly menu, but I wanted it to be tasty and not dull. I prepared a simple cauliflower curry over the weekend which my family enjoyed with chappatis. We ended up finishing it in one meal!

Time: 

• Prep time – 10 minutes
• Cook time – 25 minutes

Ingredients:

• Cauliflower (Cut into Medium Sized Florets)- 1 head
• Large Red Onion (Finely Chopped) – 1
• Roma Tomatoes (Finely Chopped) – 2
• Turmeric – 1/8 tsp
• Kashmiri Red Chilli Powder – 1 tsp
• Coriander Powder – 2 tsp
• Garam Masala – 1/2 tsp
• Ginger-garlic paste – 2 tsp
• Fennel Seeds – 1/2 tsp
• Cinnamon Stick (1-inch piece) – 1
• Cardamom Pod – 1
• Clove – 1
• Salt – to taste
• Water – 1 cup
• Coriander Leaves for garnish – 2 tbsp

Method: 

1. Heat oil in a pan over medium heat and add the clove, cinnamon stick, cardamom pod, and fennel seeds. Once the fennel starts to sputter,  add the ginger-garlic paste and onions. Saute for 7 minutes
2. Add the tomatoes and saute for 5 minutes
3. Add the masalas and salt. Saute for 3 minutes
4. Add the cauliflower florets and mix everything for a minute
5. Add the water, mix everything, then cover and cook for 15 minutes (Mix at 7 minutes and add extra water if the mixture gets dry)
6. Garnish with coriander leaves and serve 🙂