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Curried Cauliflower (Gobi Taktakin)

Curried Cauliflower (Gobi Taktakin)

This curried cauliflower (Gobi Taktakin) is tender-crisp with lightly browned edges, fragrant cumin and a blend of sweet and hot curry spices, brightened by fresh cilantro. It cooks quickly on the stovetop with about 8 minutes of active cooking, making an easy vegan side—serve with a squeeze of fresh lime.
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Cook Time:8 minutes
Total Time:8 minutes
Course: Side Dishes
Cuisine: Indian
Keyword: curried cauliflower, gluten-free, Gobi Taktakin, vegan, vegetarian

Equipment

  • large frying pan

Ingredients

  • 1/2 large head cauliflower chopped into very small pieces
  • 2 T peanut oil see notes
  • 1 tsp. cumin seed more or less to taste
  • 1/2 cup red onion finely chopped
  • 1 tsp. sweet curry or more to taste
  • 1/2 tsp. hot curry or more to taste
  • salt and fresh-ground black pepper to taste
  • 1/4 cup fresh cilantro chopped, or more (see notes)
  • 1 fresh lime cut to squeeze over when eating

Instructions

  1. Use a large frying pan that will hold all the cauliflower in a single layer.
  2. Preheat the pan over medium-high heat for 30 seconds, then add 2 T peanut oil and heat about 1 minute.
  3. Add 1 tsp. cumin seed and sauté 30 seconds.
  4. Add 1/2 cup finely chopped red onion, 1/2 large head cauliflower, 1 tsp. sweet curry, 1/2 tsp. hot curry, and salt and fresh-ground black pepper to taste; cook 6-8 minutes, stirring only occasionally so the onion caramelizes and the cauliflower gets slightly browned. It’s done when the cauliflower is cooked through but still slightly crisp.
  5. Add most of the 1/4 cup chopped fresh cilantro and stir, then transfer the cauliflower to a serving dish.
  6. Top with the remaining chopped fresh cilantro.
  7. Serve with the cut fresh lime to squeeze over when eating.

Notes

Adjust the curry spices to taste—1 tsp. sweet curry and 1/2 tsp. hot curry are starting points; increase the hot curry if you prefer more heat. Use most of the 1/4 cup chopped cilantro when stirring and reserve some for topping, and squeeze the fresh lime over each portion when serving. If needed, substitute another high-heat neutral oil for the 2 T peanut oil.