Spicy cauliflower

Prep: 10 mins Cook: 20 mins


Serves 8
This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal145
  • fat10g
  • saturates1g
  • carbs7g
  • sugars4g
  • fibre3g
  • protein6g
  • salt0.05g
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  • 6 tbsp vegetable oil
  • large piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp chilli flakes
  • 2 tbsp cumin seed
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1¼kg (after trimming and removing leaves) cauliflower, broken into pieces



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • small bunch coriander, chopped


  1. Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

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Comments (9)

Emilija_E's picture

Simple and versatile; I added two tins of chickpeas, and a pack of spinach and some cherry tomatoes at the end. Served with coconut rice - the family loved it!

lizleicester's picture

This was delicious and looked lovely too. The flavours work really well together. (Served it with roast chicken and veg).

nandavies's picture

Love this recipe. Can't stand plain old boiled cauliflower. We has the spicy cauliflower with roast chicken, potatoes and carrots. Clean plates all round.

annadis's picture

Loved it. Used coconut oil and added chicpeas towards the end. Served it with creme fraiche.

eastdulwichcailin's picture

This was a total hit in our house, with adults and small kids alike. We left on the chilli but fired some onion at the same time as the ginger. Also added in a tin of chickpeas and baby leaf spinach towards the end. Absolutely delicious!

koolk_2009's picture

This looks like it will never cook with no water, but just be patient and it does, I gave it about 20min and it was lovely!

chefbrownie's picture

Delicious! Great combination with the tandoori chicken. I was surprised by the delicious and mouth watering sent. Added this one to my favourites.
I took a little more time than the 15min for cooking and also added a little water after a few minutes.

edwa453's picture

Not sure you can call this super healthy with six tablespoons of oil! However I used one tblsp as currently on weight watchers. I only had half a cauli so also added 200g of new potatoes in their skins. To help cook I added about 200ml of warm water and put the lid on to steam the veg. I added chopped coriander at the end and served with the lamb and spinach curry - also from BBC Good food.

lurvlyloz's picture

very easy and very flavoursome. Will definately make again

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