Spicy cauliflower

This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it’s also a good source of vitamin C

  • Prep:10 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 145
  • fat 10g
  • saturates 1g
  • carbs 7g
  • sugars 4g
  • fibre 3g
  • protein 6g
  • salt 0.05g


  • 6 tbsp vegetable oil
  • large piece ginger, finely chopped
  • 2 tsp chilli flakes
  • 2 tbsp cumin seeds
  • 2 tsp turmeric
  • 1¼kg (after trimming and removing leaves) cauliflower, broken into pieces
  • small bunch coriander, chopped


Add cherry tomatoes
Try adding a handful of cherry tomatoes just before the cauliflower is cooked for a vibrant variation to this dish.


  1. Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

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