Spicy cauliflower

Spicy cauliflower

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(19 ratings)

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, questions and tips

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30th Oct, 2019
Great flavours it looked a little insubstantial at the end of cooking so I threw in a mug of basmati and a mug and a half of water, brought to the boil and then switched the heat off, left for 10 mins by which time the rice had cooked absorbing all the colours and flavours.
suzy mcallister's picture
suzy mcallister
20th Jan, 2019
I made more or less just as is. I didn't have cumin seeds so used powder and also added a bit of corriander powder - it's absolutely gorgeous. Oh and also used coconut oil - definitely do it again!
24th Nov, 2016
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!
10th Apr, 2016
This was delicious and looked lovely too. The flavours work really well together. (Served it with roast chicken and veg).
11th Nov, 2015
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
5th Jan, 2015
Loved it. Used coconut oil and added chicpeas towards the end. Served it with creme fraiche.
24th Mar, 2014
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
28th Oct, 2013
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!
6th Feb, 2013
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
30th Jan, 2012
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.


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