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Turmeric Cauliflower With Cashews and Raita

Turmeric Cauliflower With Cashews and Raita

This cauliflower gets its warm, golden hue from earthy, aromatic, and subtly bitter ground turmeric
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Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories

Equipment

  • 12-inch skillet
  • small bowl
  • serving dish

Ingredients
  

  • 1 teaspoon cumin seeds lightly crushed
  • ½ English cucumber shredded on the large holes of a box grater
  • 1 cup plain whole-milk yogurt
  • ½ cup lightly packed fresh mint chopped
  • Kosher salt and ground black pepper
  • 3 tablespoons ghee OR neutral oil
  • 2- to 2½- pound head cauliflower trimmed and cut into 1-inch florets
  • 1 or 2 serrano OR jalapeño chilies stemmed, seeded, and thinly sliced
  • 2 teaspoons ground turmeric
  • ¼ cup roasted salted cashews, roughly chopped

Instructions
 

  • In a 12-inch skillet set over medium heat, toast the cumin seeds, stirring often, until fragrant and slightly darker, 2 to 3 to minutes.
  • Transfer to a small bowl; set the skillet aside.
  • Using your hands, squeeze the shredded cucumber to remove excess water, then add to the bowl with the cumin, along with the yogurt, mint, and ¼ teaspoon salt, then stir to combine and set aside.
  • In the same skillet over medium-high heat, warm the ghee until barely smoking.
  • Add the cauliflower in an even layer and cook without stirring until well charred on the bottom, 4 to 5 minutes.
  • Stir in the chilies, turmeric, ½ teaspoon salt, and 3 tablespoons water, then immediately cover.
  • Reduce to low and cook, stirring once or twice, until the pan is dry and the cauliflower is tender, 15 to 17 minutes.
  • Taste and season with salt and pepper.
  • Transfer to a serving dish, sprinkle with the cashews, and serve with the raita.

Notes

To prevent hot ghee (or oil) from splattering when the cauliflower goes into the pan, be sure the pieces are completely dry. The cauliflower should not be stirred for the first 4 to 5 minutes—this allows the florets to brown deeply, which builds flavor.
Don't be shy about squeezing the water from the shredded cucumber. Removing the excess moisture prevents the raita from becoming watery.
Keyword Turmeric Cauliflower With Cashews and Raita
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