Cauliflower! Hmm.. I did not like cauliflower as a kid. My mom would make the vegetable to be eaten with rotis, and I would make a hundred faces to eat it . I would fuss, but my mom did not listen to one word and I had to eat it, else I did not get to leave the dining table! My mom was strict with us as kids. We were not allowed to waste food, and we had to eat and try everything she made, whether we like it or not. We fussed, and made faces then, but in hind sight, I thank my mom that she forced us to eat everything. It is because of her, I am not a fussy eater, I eat all vegetables, and enjoy them, and am trying to do the same for my kids.
A few years ago, before I had kids, I went to London to see my mom’s extended family. My grandmother lives there. She is 85 years old now :). She would make a mix vegetable with cauliflower, potatoes, peas and carrots. It was so flavorful, and although I was not a fan of cauliflower, she made me a fan! Her preparation was spot on! It was so delicious that I ended up eating a whole bowl of the vegetable, even after I had finished my rotis! That’s when I started preparing the vegetable in this manner, and boy is it good!
Cauliflower is in abundance right now, and there are different varieties available in the farmers market here. I saw the cheddar cauliflower variety and I had to get it! They have the purple color too which is soo pretty too! My kids love this vegetable prepared in the same way that my grandma makes it, and they love the vegetable with fresh rotis and Daal prepared in the way my mom would make it. They love a good indian meal on Monday’s and I love making it for them!
The vegetables need to be cut small. I precut the veggies the previous day, so on the day of, the preparation takes hardly 20 minutes! This vegetable can be eaten with daal and rice as well. It is so delicious, nourishing and healthy with its plethora of colors. The vegetables are sauteed in oil, along with cumin seeds, curry leaves, spices, on medium heat and sauteed every so often until done in 15-20 minutes! Garnish with cilantro leaves and you have something delicious within minutes!
If you do try this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment on the blog post below!
- 3 cups small diced cauliflower
- 1 carrot, peeled and diced small
- 1 medium potato peeled and diced small
- 1 small onion, diced small
- 2 garlic cloves grated
- 1 teaspoon grated ginger
- 4-5 curry leaves
- pinch of asafoetida
- 1 teaspoon cumin seeds
- 3/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chilli powder
- 3/4 teaspoon garam masala powder
- salt to taste
- 3 tablespoon of canola oil
- 2 tablespoons of chopped cilantro
- In a medium non-stick saucepan, add in the oil, on medium heat. After a minute, when the oil is hot, add in the cumin seeds and curry leaves, and asafoetida. Be careful cause the cumin seeds could splatter. After 15 seconds or so, add in all the onions, garlic and ginger, and saute for 3-4 minutes until the onions turn brown.
- Add in the mix vegetables, into the pot, add in all the spices, and saute to coat all the veggies evenly. Cover with a lid and cook on medium-low heat for 10-15 minutes, mixing the veggies around every 2 minutes to make sure that they do not stick to the bottom of the pan.
- The veggies should be done after about 15 minutes! Remove it in a serving dish, and garnish with the chopped cilantro! It is ready to eat!