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    Cauliflower with Fresno Chili, Ginger, and Garam Masala

    clock-icon30 minutes
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    Pixicook editorial team

    Delve into the earthy warmth of this sautéed cauliflower dish, accentuated by the zesty kick of Fresno chili and aromatic ginger. This easy-to-follow recipe, with its fusion of spices, promises a flavor-packed side that's sure to awaken your palate.

    Ingredients for Cauliflower with Fresno Chili, Ginger, and Garam Masala

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Cauliflower, cut into florets

    each

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Substitute chevron-down

    Garlic, thinly sliced

    cloves

    Substitute chevron-down

    Ginger, peeled and thinly sliced

    0.25 inches

    Substitute chevron-down

    Jalapeño, sliced

    each

    Substitute chevron-down

    Garam Masala

    teaspoons

    Substitute chevron-down

    Chili Powder

    teaspoons

    Substitute chevron-down

    Cilantro, chopped, plus more for garnish

    cups

    Substitute chevron-down

    How to Make Cauliflower with Fresno Chili, Ginger, and Garam Masala

    1. Prep

    Begin by cutting your cauliflower into bite-sized florets. Thinly slice the garlic and ginger, and finely chop enough cilantro to measure a quarter cup. Slice the chili into thin slices, removing seeds if you prefer less heat.

    2. Saute

    In a large pan over medium-high heat, add the avocado oil. Once the oil is shimmering, add the cauliflower florets. Cook, stirring occasionally, until they start to become tender and gain a bit of color, about 5-7 minutes. Remember, giving the veggies a bit of space avoids steaming and ensures a nice sear.

    3. Add Aromatics

    Stir in the sliced garlic, jalapeno and ginger to the pan. Sauté until they are fragrant and the cauliflower is about mostly cooked through, about 3 minutes. Garlic and ginger are added mid-way to prevent them from burning and to infuse the oil with flavor. You may need to add another splash of oil to cook the aromatics.

    4. Finishing Ingredients

    Now, sprinkle in the curry powder and chili powder. Allow the spices to toast for a minute, stirring constantly to prevent burning. The heat will release the spices' essential oils, deepening the dish's flavor. Finally, toss the chopped cilantro into the pan. Cook for another minute, just until everything is heated through and the cilantro is wilted. The cilantro added at the end ensures a fresh, herbaceous note.


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