Monday, June 8, 2015

Cauliflower Sukka( Cauliflower cooked with spices and coconut); Meatless Monday

I love cauliflower in any form. I could eat it roasted, steamed, broiled, grilled, stir-fried, curried.. You name it, I like it! I am always looking for news innovative ways to cook it. You would already have seen cauliflower mussalum and cauliflower pepper fry. Here is another dish that is easy to make and came out very nice. This dish was inspired by  who posted a recipe called broccoli sukka on KCCB, a foodie group that I am a member of in Facebook. I found the recipe interesting. However I could not imagine using the broccoli for that purpose as my kids and I like broccoli best steamed or stir-fried. We don't like it over-cooked. So, the closest vegetable that I thought would suit this recipe was cauliflower. I tried it and liked it. It is very simple and easy to make without too many spices. Perfect for a week night dinner.

Servings: 3-4


Cauliflower : one small head
Oil: 2 tbsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Jeera ( cumin seeds): 1/2 tsp
Onion: 1 medium, chopped fine
Ginger garlic paste: 1 tsp
Tomato: 1 medium, chopped.
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp( can adjust according to individual taste)
Asofoetida ( hing):a pinch if using the powder, 1/4 tsp if using the solution.
Freshly grated coconut: 2 tbsp
Salt: to taste


Boil  4-5 cups of water with a pinch of salt. Turn off the stove .

Separate the cauliflower florets, wash them and add them to the pot with warm water.Keep it in warm water for 5 mins. Then drain and keep aside.

Heat oil in a sauté pan/kadai. Add mustard seeds. Once the mustard seeds splutter, add cumin seeds and curry leaves.

Add the ginger garlic paste and onions and sauté until the onions turn slightly golden brown.

Now add haldi powder, chilli powder, tomatoes, hing and sauté for a few minutes until the tomatoes are cooked.

Add the cauliflower florets, 1/2 cup of water & salt. Cover and cook until the cauliflower has reached the desired tenderness. 

Add freshly grated coconut and mix well.Cook for a minute.

Serve hot with rice, roti or bread.


Cooking made easy:

This recipe can also be cooked using other vegetables like broccoli, cabbage, turnip , radish etc.

Tip for healthy living:

While cruciferous vegetables can be gassy, they are also very healthy. 

Food for thought:

Life is not a problem to be solved,but a reality to be experienced. Soren Kiekegaard