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  • Writer's pictureBenwen Lopez


Not my favourite vegetable but since we had it in stock I had to cook it. A very simple recipe for you to enjoy.

Collect it:

· 1 medium sized Cauliflower cleaned and cut into small florets. Retain the cauliflower leaves

· ½ tsp of mustard seeds/rye

· ½ tspasafotedia/hing

· ½ tsp haldi /turmeric powder

· ½ cumin seeds/jeera

· 1 light green chillie

· A pinch of sugar

· Salt to taste

· Diced potatoes (optional)

Make it:

Soak The Cauliflower in some water to which salt has been added, soak it for at least 15 minutes, rinse and then cut into small florets.

Cut the leaves as fine as possible.

Heat Oil in a pan/wok/kadai. Once the oil is hot add the rye/mustard seeds, hing / asafotedia, haldi and cumin seeds. Fry well. Add the green chillie which has been cut into two. Add the cauliflower florets as well as the finely chopped leaves, cover with lid/plate. Add a little water to the lid, cook on a slow flame for 2-3 minutes. Stir, cover again and cook for two minutes more. Once the cauliflower is cooked (not over cooked) add salt to taste and a pinch of sugar. Mix well, cover & cook for another minute. Cauliflower vegetable is done.

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