Growing up, cauliflower was made on rare occasion only. I have this faint memory of my Ammamma (Grandma) making this dish and how it had the perfect blend of spices. It sure is a simple dish, but I had a lot of trouble initially. I just could not get it to taste the way I remember and it always felt sweet.

After repeated tries and calls to my mom and Ammamma, I was happy with the outcome. I was magically transported to my childhood when I took the first bite and such dishes make me very nostalgic. I am not sure if the vegetables here are a bit on the sweeter side, but I heard my inlaws mention the sweetness issue too. Off to the recipe.

My Notes
1. Avoid turning the florets often as that will cause them to break.
2. Do not overcook the cauliflower as it becomes mushy.
3. Ginger paste can be added at the beginning along with onions also.

1 year ago: Homemade Bagels

Pictorial
1. Heat oil and add cumin seeds. Saute for a few seconds.2. Add onions.3. Saute until onions are cooked.4. Add tomatoes.5. Saute until tomatoes turn mushy.6. Add the cauliflower florets.7. Add ginger paste, chilly powder, coriander powder, turmeric and salt.8. Mix well and allow to cook. Add 1/4 cup water if needed, for the cauliflower to cook.9. Turn off the stove when the cauliflower is cooked. It took around 10 minutes for me. Serve with rice or roti.
Tasty dish that goes with rotis or rice.
Enjoy!

Linking to Carole’s Chatter.