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.