Curried Cauliflower with Yogurt and Cilantro
Spiced cauliflower florets finished with a bright, tangy yogurt glaze
Why This Recipe Works
This side dish relies on blooming dry spices in oil and a brief steam in yogurt and lime juice to infuse the florets with deep flavor. Using a large nonstick skillet allows the cauliflower to brown evenly without turning mushy.
Instructions
Heat the oil in a 12-inch nonstick skillet over medium-high heat until it just begins to smoke. Add the cauliflower and cook, stirring occasionally, until the edges start to soften, about 3 minutes.
Add the onion and continue to cook until the cauliflower florets begin to brown and the onion is translucent and soft, about 4 minutes.
Stir in the coriander, cumin, turmeric, and Kashmiri chili powder. Cook until the spices are toasted and fragrant, about 1 minute — keep them moving to avoid scorching the turmeric.
Reduce the heat to low and stir in the water, yogurt, and lime juice. Cover the skillet and cook until the florets are tender but still have a bit of bite, about 6 minutes.
Stir in the cilantro and season with salt and pepper to taste. Serve hot with rice or flatbread.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- Kashmiri chili powder: 1/4 tsp cayenne pepper
