dry cauliflower

Dry cauliflower, or sookhi gobi, is a traditional curried cauliflower dish from the northern state of Uttar Pradesh.  This simple yet flavorful dish can be served as an appetizer or to compliment various other Indian dishes to make a meal.  We enjoyed these tender florets as part of an Eat. Pray. Love. Party that my Mom and I hosted a short time ago.

For more Eat. Pray. Love. recipes, read about our day-long foodie adventure through Bali, India, and Italy.

dry cauliflower

2 in cube ginger, peeled

6 tbsp coconut oil

1/8 tsp ground cumin

1/4 tsp cayenne pepper

4 tsp ground coriander

1 tsp ground tumeric

2 lb cauliflower, cut into 1 in florets

4 tbsp water

1.5 tsp celtic sea salt

1/2 tsp garam masala
2 tsp lemon juice

1. Cut the ginger crosswise into very thin slices.  Stack the slices and cut into very thin strips.  Cut the strips into a very small dice
2. Heat the oil in a large frying pan or wok over medium heat.  Add the ginger and cumin.  Stir for a few moments.
3. Add the cayenne, coriander and tumeric.  Stir once and add the cauliflower florets, continuing to stir around and coat for 1 minute.  Add the water and cover immediately.
4. Turn the heat to low and cook for 5-10 minutes until the cauliflower is just done.  Stir once or twice during this period, adding 1 tbsp water if needed.
5. Remove the lid and allow excess water to evaporate.  Sprinkle garam masala and lemon juice and stir to combine.
6. Serve hot or room temperature.
7. Serves 6 as a side, 8 for appetizers.

Adapted from Madhur Jaffrey's A Taste of India