Cauliflower gold is a tasty way to get more vegetables in your diet. It makes use of various Indian spices, tomato paste and ground walnuts for amazing flavor.
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3 tablespoons extra virgin olive oil
1 head cauliflower — cut into small florets
1 teaspoon salt
½ teaspoon chili powder
1 teaspoon cumin – ground
½ teaspoon turmeric
1 tablespoon garam masala
Pinch cayenne pepper
1 ½ cups liquid vegetable broth
3 tablespoons tomato paste
½ cup walnuts — coarse ground and toasted
- In small bowl, combine ½ teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon
turmeric, 1 tablespoon garam masala, a pinch cayenne pepper, and set aside.
- In large sauté pan, add oil, swirl to cover bottom, then add cauliflower and toss.
- Sprinkle with salt, toss, and mix well.
- Continue to toss, stir and agitate frequently until cauliflower becomes golden brown (takes about 15-18 minutes) and remove.
- After removing cauliflower, add combined spices to the hot pain and lightly toast (about 10 seconds).
- Add vegetable broth to prevent spices from over toasting, add tomato paste and mix well.
- Add cauliflower, toss, and sauté 2 minutes.
- Add course ground walnuts, mix well, remove and spread on flat pan.
- Allow to cool 10 minutes, place in bowl, and serve.
Makes eight servings.
Nutritional information (per ½ cup serving)
Saturated Fat: 1g
- This recipe can be made without oil by roasting cauliflower florets in the oven until al dente. Then follow rest of procedure.
- Garam masala is a spice commonly used in Indian cuisine. It can be found at most large supermarkets.
- Be sure to cut cauliflower into similar size pieces so they cook evenly. Different sized pieces will result in having some that are overcooked and some that are undercooked.
- This recipe illustrates how increasing surface area increases flavor. By cutting cauliflower into small florets, the caramelization and coating of remaining ingredients dramatically increases.
Created for Cleveland Clinic by Jim Perko, CEC, AAC