Spicy Cauliflower With Ginger, Cumin and Tomatoes

By Martha Rose Shulman

Updated August 6, 2017

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(168)
Comments
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Cauliflower lends itself well to curries, and the combination of cauliflower and turmeric, an essential spice in curries, has an added health benefit for men. Studies sited on the World’s Healthiest Foods website (whfoods.com), have shown that the main phytonutrient in turmeric (curcumin) and a phytonutrient that is abundant in cruciferous vegetables (phenethyl isothiocyanates), when taken together can be effective in preventing prostate cancer and also in inhibiting the spread of established prostate cancer cells. Serve this chile-laced stir-fry with rice or other grains, and with flat Indian bread.

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Ingredients

Yield:4 to 6 servings

  • 1 large cauliflower (1 ¾ to 2 pounds), broken into florets

  • 2 tablespoons canola or peanut oil

  • A 1-inch piece of ginger, peeled, sliced, and cut in thin slivers or minced

  • 1 teaspoon cumin seeds, lightly toasted and crushed

  • 1 to 2 serrano chiles, to taste, seeded if desired and minced

  • 1 cup chopped fresh or canned tomatoes

  • 2 teaspoons coriander seeds, lightly toasted and ground

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon turmeric

  • Salt to taste

  • ¼ cup chopped cilantro

  • 1 lime, cut in wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

11 grams carbs; 92 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 499 milligrams sodium; 3 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 5 minutes, or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets and set the cauliflower aside.

  2. Step 2

    Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles and stir-fry for 1 minute. Add the cauliflower and stir-fry for 2 to 3 minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric, and ½ teaspoon salt. Cook, stirring, for 5 minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds, and serve, passing lime wedges for squeezing.

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Ratings

4 out of 5
168 user ratings
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Comments

Chris

Added 2 T finely chopped onion, 1 can chickpeas and 1 cup frozen peas. Crumbled dried red chillies instead of Serranos. Served with white rice infused with cardamom pods, cinnamon stick, and cloves. Very flavorful and hearty.

Doug Mc

A nicely balanced recipe for spicy cauliflower. I added a diced potato and a handful of peanuts and served it over brown rice to make a crunchier and more complete dinner. Recommended with or without my additions.

Iowonian.

I'm a big fan of ms Shulman's recipes. This one needed something. Not sure what. Very eatable but didn't knock it out of the park for me. The Greek cauliflower stew recipe is really amazing though.

Sarah

I’ve made this dish many times, a great option for cauliflower - my only comment is that it’s better, if using fresh tomatoes, to peel them first. Otherwise the skin comes off in the stew and I find these bits rather unappetizing.

Barbaraben

I added a heavy dash of masala spice blend. The masala finishes off any curry.

Tammy

Delicious. Wouldn't change a thing.

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