Poppy-Seed-Crusted Cauliflower

  1. Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste.
  2. Set aside.
  3. In a medium bowl, combine turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar; add cauliflower and toss until evenly coated.
  4. Set aside.
  5. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat.
  6. When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.
  7. Add remaining 1 tablespoon oil to skillet over medium heat.
  8. When oil is hot, add nigella seeds, bay leaves, and whole chilies.
  9. Stir-fry 15 seconds, then add poppy seed paste.
  10. Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1/2 teaspoon each salt and sugar until cauliflower is coated.
  11. Add 2/3 cup water; bring to a boil.
  12. Cover, reduce heat to low, and simmer 4 to 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.

black, chiles, ground turmeric, salt, sugar, cauliflower, vegetable oil, nigella seeds, bay leaves

Taken from www.delish.com/recipefinder/poppy-seed-cauliflower-vegetarian-recipes (may not work)

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