Inspired from Shumaila’s recipe , the dish was a hit when my daughter who otherwise is not a huge fan of the veggie, asked for a second helping. I have pureed the whole spices along with onions. You may use them as a whole.


Cauliflower, a member of the cabbage family has a very interesting explanation from Mark Twain who calls it as “the cabbage with a college education”
The vegetable is a good source of protein and is low in saturated fats and cholesterol. However avoid eating the vegetable if you are prone to kidney stones as the cauliflower head is high in uric acid and purine content.

What’s in it :-

• Cauliflower – 1 good sized head – cut in to chunky florets
• Bay Leaves – 2
• Ginger & Garlic Paste  – 1 tsp each
• Tomatoes – 2 – medium sized – cut in to chunky pieces
• Oil – 2 tbsp
• Coriander leaves – for garnish
• Salt – to taste

• Onion – 2 medium sized
• Green Chillis – 2- to taste
• Cinnamon Stick – 1 small piece
• Cardamom Pods – 2 to 3
• Cloves – 3 to 4

• Coriander Powder – 1 tbsp
• Cumin Powder – 1 tsp
• Turmeric Powder – 1 tsp
• Raw Mango Powder (Amchur) – 1 tsp

Here’s How :-

Drop the florets in to hot water with little salt. let it soak for a few minutes and drain. It removes any invisible tiny worms.

Puree the contents mentioned in blue in to a fine paste with little water and set aside. 


In a thick bottomed pan, add the oil and after it warms up tip in the bay leaves. As the oil wafts up with a fragrant smell , add the pureed mix and let it sizzle for a few minutes. Tip in the ginger and garlic paste and saute till the raw smell evaporates. Add all the spices mentioned in brown and let the heady mix do it’s magic. Saute for a few minutes and add the cut tomatoes. Let the mix simmer for a while.


Finally add the florets and little water and give it a good swirl. Let the entire mix cook in medium flame with the lid closed.After a good 12- 15 minutes when the floret gets tender, take off the lid and cook the mix till the entire thing comes together and all the moisture content is evaporated. Add little oil if required. Season it with salt and take off flame.Garnish with coriander leaves 

E.N.J.O.Y