I’m still craving Indian food and found this nice Spicy Indian Cauliflower recipe that I had to make a few changes on to paleo-ize.
I’m not normally a fan of cauliflower but this was simply delicious. I did cut back on the cayenne from 1/2 teaspoon to 1/4 teaspoon and it still had a bite to it.
Let’s take a look at the recipe ~
- 1 medium head cauliflower, cut into small flowerets
- 2 tablespoons olive oil
- 1/2 cup shredded onion
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1/2 cup diced tomatoes (I used canned)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne
- 1 teaspoon maple syrup
- 1 teaspoon Kosher salt
- Steam the cauliflower until just tender, about 5 minutes, then set aside.
- In a large skillet, heat the oil over medium heat then add the onion, ginger and garlic and cook this through stirring occasionally until it’s soft.
- Stir in the tomatoes, coriander, cumin, cayenne, maple syrup and salt.
- Add the steamed cauliflower and stir until the cauliflower is coated with the spice mixture. (Add a small bit of water if it gets too dry.)
- Reduce heat to low, cover and cook until the cauliflower is tender, about 5 minutes.
I served this paleo Spicy Indian Cauliflower with Indian Chicken with Gravy and Grilled Zucchini.
Adapted from the recipe found in the book 1000 Vegan Recipes.
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