INGREDIENTS:
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Cauliflower
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1.5 – 2 cup florets
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Onion
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1 large sliced thinly
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Salt
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As per taste
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Turmeric powder
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¼ tsp
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Black pepper
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1 tsp
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Cumin seeds
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1 tsp
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Oil
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1 tbsp
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Ginger paste
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1 tsp
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METHOD:
- Heat a pan and roast cumin seeds and black pepper till cumin seeds are fragrant. Grind the cumin and pepper in a mortar-pestle into a coarse powder. Keep aside.
- Heat a tbsp of oil in a pan and add sliced onions and ginger paste. Saute until onions are translucent.
- Add the cauliflower florets, salt, turmeric powder and cumin-pepper powder. Mix well and sprinkle few tsp of water. Cover and cook until florets are soft.
- Remove the lid and continue roasting until the florets and onions are well roasted with a nice caramelization color on them.
- Turn off the heat and transfer to a serving bowl.
- Serve warm with rice or roti.
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