Indian style pan fried Cauliflower



Sometimes I have a question: What would such a light and wholesome to cook for dinner?  I take out of the fridge head of cauliflower specifically laid up for the occasion. I like to grab cauliflower (or pumpkin) from vegetable shop. And then keep it in my fridge for a little while. So I can always have this for such easy and quickly dish. Indian style Fried cauliflower with cashew nuts, raisins and spices. Lovely light and delicious meal.


2 Serves

  • 1 kilo head of cauliflower, cored and cut into florets
  • 1 cup of raisins, washed and drained
  • 1 cup of cashew (roasted or raw)
  • 2 Tbs of coconut oil*
  • 2 tsp of turmeric powder*
  • 1 tsp of curry powder
  • 1 cup of fresh coriander leaves
  • salt
  • black pepper

IMG_08663*I started to use coconut oil for frying in Bali. Coconut oil is the common ingredient in the traditional Indonesian cuisine. Refined oils immediately left my kitchen. Coconut oil is perfect for high temperatures frying, hot point termerature is 176C. It does not burn, does not emit toxins, gives a beautiful golden brown crust and almost no smell. Crepes and pancakes, falafel, tofu burger as well tofu and tempeh dishes, vegetables, are perfectly combined with coconut oil.

IMG_9936*Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye. Turmeric’s also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. I use this important ingredient for my detox programs. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, and arthritis.


Bring a large pot of salted water to a boil; add cauliflower and cook until al dente condition, about 5 minutes. Using a slotted spoon, transfer to an ice bath until chilled; drain and dry completely with paper towels.

Heat the pan, I like to use wok, but skillet pan also working good. Add 2 tbsp coconut oil. Add cauliflowers florets and fry until golden brown, stirring occasionally. Add cashews, raisins, turmeric, black pepper and curry powder. Shake over cauliflower and mix well to coat. Fry until cashew become lightly browned and turn the heat off. When serving sprinkle the dish with fresh cilantro.





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