Punjabi Cauliflower

Cauliflower is like a canvas that takes on just about any flavor - it works really well with Indian spices. This is a popular sabzi from the northern Punjab region.  

makes 4 cups


1 medium sized cauliflower

4 Tbsp mustard oil

1 tsp cumin seeds

pinch asafoetida

½ tsp turmeric 

2 Tbsp ginger purée 

1 ½ tsp salt

1 tsp black pepper

1 tsp chili powder

1 cup minced tomatoes

1 tsp ground mace


  1. Cut the entire cauliflower into 1-2 inch pieces. Cut the green stem parts very finely. The only inedible part of the cauliflower is the core that will need to be discarded. 
  2. Heat up the mustard oil, pop the cumin seeds then add the asafoetida. Immediately add the cauliflower and sauté on high heat until it is golden in color. 
  3. Add the turmeric, ginger purée & salt then cook for another 3-4 minutes. Add the black pepper, chili powder, and tomatoes, cover the pot and lower the heat. Let the cauliflower cook for another 5 minutes and turn the heat off.
  4. Sprinkle freshly ground mace over the top just before serving. 

ideas / variations

  • Eat with rice or a flatbread. 
  • No asafoetida? Use 1 clove of garlic instead.