FRIED CAULIFLOWER RECIPES INDIAN RECIPES

Steps:

• Put a large sauté pan or cast-iron skillet over medium-high heat. Add the ghee, and when it is hot, add the cauliflower. Stir occasionally as the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper and continue stirring until the cauliflower is half-cooked, about 5 minutes; lower the heat if necessary to keep it from browning too quickly.
• Tilt the pan to expose a small pool of hot ghee and add the cumin, mustard seeds, turmeric, and kaffir lime leaves, if you have them. When they begin to sizzle in the oil, add the ginger, garlic, and chiles, stir well, and then add the peas, if using, along with a sprinkle of salt. Cover to let the cauliflower (and peas) steam until tender, 3 to 4 minutes.
• Transfer the cauliflower to a serving bowl, sprinkle with the slivered scallions and cilantro, and serve.

Steps:

• Break cauliflower into florets (about 8 cups). Place cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of rice (about 6 cups).
• In an extra-large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add cumin seeds; cook and stir 10 seconds. Add the next six ingredients (through cayenne); cook and stir 10 seconds. Add chicken. Cook and stir 3 to 4 minutes or until no longer pink (adding additional oil if necessary). Remove chicken from wok.
• Add remaining 1 Tbsp. oil to wok. Add onion, carrots, and peas; cook and stir 2 minutes. Add cauliflower; cook and stir 4 minutes more or until cauliflower is tender. Return chicken to wok; heat through. Top each serving with chickpeas and cilantro.