Glazed Cauliflower With Ginger

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Glazed Cauliflower With Ginger

 

1 small head cauliflower

4 tablespoons light vegetable oil

1 tablespoon coriander seeds

1 1/2 tablespoons shredded fresh ginger

2 green chiles, chopped

1/2 teaspoon turmeric

1/2 teaspoon salt

1 tablespoon lemon juice

2 tablespoons chopped fresh coriander

 

Separate cauliflower into flowerets. Wash well and drain. Heat 3 tb oil over

high heat in a skillet. When very hot, add coriander and fry for 10 seconds. Add

ginger and chiles and stir for a couple of seconds. Immediately add turmeric and

salt. Follow at once with the cauliflower. Stir rapidly to prevent burning and

to distribute the spices. Add 1/4 c hot water. Reduce heat, cover and cook for

20 to 25 minutes, stirring once or twice during the cooking. Increase heat to

medium and stir fry to evaporate remaining moisture and to lightly brown the

cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in

the rest of the oil. Add lemon juice and coriander leaves. Serve immediately.

Serves 4.

 

 

 

 

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