Curried Cauliflower

​Would you make this healthy curried cauliflower to eat with your Rotis?

Notice how I skipped the customary Potatoes (that go with traditional aloo gobhi).

It's healthier without the potatoes anyways!!

Enjoy and let me know what you accompany it with.


  • ​1 large head of cauliflower
  • ​Tempering Spices:  1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 1/2 tsp nigella seeds, 1/4 tsp fenugreek seeds, pinch of asafoetida
  • ​​Onion, finely chopped - 1 cup
  • ​Garlic minced - 1 tbsp
  • ​​Ginger grated - 1 tbsp
  • ​​Turmeric - 2 tsp
  • ​​Coriander powder - 1 tbsp
  • ​​Cayenne pepper - 1/2 tsp (I didn't use any the other day because kids and some guests couldn't eat pepper)
  • ​​Black pepper - 1/2 tsp
  • ​Tomato paste - 2 tbsp
  • ​Olive oil (or coconut or another oil of your choice) - 2 tbsp
  • ​Salt to taste
  • ​​Cilantro chopped finely - 1 cup


  • 1
    ​Heat oil in a deep pan or dutch oven over medium-high heat.
  • 2
    ​Add the tempering spices and stir for 30 seconds.
  • 3
    ​Add onion, garlic, and ginger and stir. Cook for about 10 minutes while the onion starts to become pink/brown.
  • 4
    ​Add turmeric, coriander, cayenne, black pepper, salt, and tomato paste and mix everything well.
  • 5
    ​Add the cauliflower and about 1 cup of water. Cover and cook for about 20 minutes over medium heat
  • 6
    ​Garnish with cilantro (and if you are using heavy cream/coconut cream add it now as well) and mix well.
  • 7
    ​Enjoy with fresh and hot Rotimatic Rotis!

​Remember this is a great make-ahead recipe.

So you could cook and freeze it!

On the busy weekdays when you are in a rush, just take it out of the freezer and pop it in the microwave.

Serve with low carb flatbreads, rotis, or tortillas.

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