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Madhur Jaffrey's Gingery Cauliflower With Grated Cheese


Vegetable oil
5 tbsp
Cumin seeds
1 tsp
Fresh ginger root – minced
2 tsp
¼ tsp
Coriander seeds – ground
4 tsp
¼ tsp
Medium cauliflower – cut into florets
¾ tsp
Lemon juice
2 tsp
Parmesan cheese – grated
4 tbsp

Heat the oil in a wok or large pan over a high flame. When hot, put in the cumin seeds. After a few seconds, out in the ginger. Stir one or twice. Now put in the cayenne, coriander and turmeric. Stir quickly and put in the cauliflower and salt. Stir the cauliflower for minute.

Add about ½  cup water, cover and continue to cook on fairly high heat for about 5 minutes or until the cauliflower has just cooked through and the liquid has evaporated.

Remove the cover, turn the heat down, and add the lemon juice. Taste for seasonings. The cauliflower should be very slightly under salted.

Empty the cauliflower to a serving dish. Sprinkle cheese over the top and toss. Serve immediately.