Cauliflower Stir-Fry in 3 easy steps

My fridge always has cauliflower as its one of our all time favorite veggies and its available all year round. Its delightfully fragrant even when tossed with just mild spices. Its disappointing when I hardly find any cauliflower items in an Indian restaurant's menu except Aloo gobi and sometimes Gobi Manchurian. I do try quite a few gravy dishes with cauli, but this one is our most favorite Cauli dish. After getting used to the salads , I now even enjoy them raw. I just love the sculptural beauty itself. But it was saddening when I read recently that newspapers are now reporting that cauliflower has joined the list of least-loved and the sales have also slumped down - because people think its difficult to cook and less interesting when compared to broccoli. I thought that was strange because I think it is a wonderful vegetable and can produce great culinary effects.

Here is a quick and easy recipe with cauliflower. Drizzle some oil, throw in the cauliflower along with salt and a tsp of chilli and corriander powders. Cook in low heat, then raise the heat until brown. There you go! Delicious cauliflower stir-fry is ready. Really, thats all you need to do. Tastes awesome with Rotis as well as any rice dish.

Ingredients:

• Cauliflower florets - 3 cups


• Chilli powder - 3/4 tsp


• Corriander powder - 1.5 tsp


• Oil


• Salt

Procedure

• Heat oil in a wide non-stick pan. Toss in all the ingredients together and fry until they are mixed well.


• Add about 3 tbsp of water and cover in low heat until cooked. Open and stir-fry once in a while.


• When fully cooked, raise the heat, add 1 tbsp oil and fry until they are browned.

I enjoy this best with rotis.