The earthy cauliflower flavor pairs well with the robust black pepper flavor in this savory and appetizing Cauliflower Pepper Fry. Many people enjoy cauliflower, and this meal is a favorite among them since it is easy to cook and full of taste.
The first step in making Cauliflower Pepper Fry is to wash and trim the cauliflower head into little florets. Next, in a skillet over medium heat, add the cumin and mustard seeds; let them sputter and release their perfume.
Then, put in the finely chopped onions and cook them until they become translucent. After that, sauté until aromatic, then add ginger and minced garlic, along with slit green chilies for heat.
Add the cauliflower florets to the skillet once the onions have cooked, and toss to coat them in the fragrant mixture. Before tossing the cauliflower with the spices, be sure to properly distribute the ground turmeric, coriander, and a good quantity of freshly ground black pepper.
Keep the lid on the pan and cook the cauliflower until it’s soft but somewhat crunchy. To keep from sticking and make sure everything cooks evenly, stir every so often.
As a finishing touch, before serving hot as a snack or side dish, sprinkle chopped cilantro leaves over the cooked cauliflower. The fragrant and spicy cauliflower pepper fry is the perfect side dish for steaming rice or roti.
Cauliflower Pepper Fry Recipe
Ingredients
For Cauliflower Pepper Fry:
- 1 medium Cauliflower cut into florets
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 Onion thinly sliced
- 2 Green chilies slit lengthwise
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 2 teaspoons Black peppercorns crushed
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- Salt to taste
- Fresh curry leaves for garnish
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare the Cauliflower
- Wash the cauliflower thoroughly and cut it into small florets. Set aside.
Step 2: Cook the Cauliflower
- Heat vegetable oil in a large pan or skillet over medium heat.
- Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- Add thinly sliced onions and slit green chilies to the pan. Sauté until the onions turn translucent.
- Stir in ginger-garlic paste and cook for another minute until fragrant.
- Add the cauliflower florets to the pan and mix well with the onion mixture.
Step 3: Add Spices
- Sprinkle turmeric powder, crushed black peppercorns, cumin powder, coriander powder, and salt over the cauliflower. Mix well to coat the florets evenly with the spices.
Step 4: Sauté and Garnish
- Cover the pan and cook the cauliflower on low heat for 10-12 minutes, or until it is tender but still retains a slight crunch.
- Once the cauliflower is cooked, garnish with fresh curry leaves and coriander leaves for added flavor and aroma.
Step 5: Serve Hot
- Transfer the Cauliflower Pepper Fry to a serving dish.
- Serve hot as a side dish with steamed rice, roti, or any South Indian main course, and enjoy the spicy and flavorful goodness of this delightful stir-fry.
Tips and Information
Tips and Information
- Crushed Peppercorns: Crushing the peppercorns coarsely releases their flavor and adds a subtle heat to the dish. Adjust the quantity of peppercorns according to your preference for spice.
- Make-Ahead Option: Cauliflower Pepper Fry can be prepared in advance and reheated before serving. Store it in an airtight container in the refrigerator for up to 2-3 days.
- Serving Suggestions: Serve Cauliflower Pepper Fry as a side dish with sambar, rasam, or any South Indian curry for a complete meal. It also pairs well with yogurt or coconut chutney.
- Variation: Feel free to add other vegetables like carrots, bell peppers, or peas to the stir-fry for added color and texture.
Finally, Cauliflower Pepper Fry is an easy-to-make yet delicious recipe that highlights the many uses for cauliflower and the spicy kick of black pepper. Flavorful spices and delicate cauliflower florets make this stir-fry an appetizing and flavorful dish. No South Indian dinner is complete without Cauliflower Pepper Fry, whether eaten alone or as a complementing side dish.
