Cauliflower with coconut and poppy seeds.
Sharing an easy to make but delicious cauliflower recipe today. You don’t need much spices to make this no onion garlic cauliflower. You can serve it as a side dish with any bread of your choice or steamed rice.
You can get one more cauliflower recipe here.
Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood.
Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.
Cauliflower is a member of the cancer-fighting cruciferous family of vegetables
Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health
Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification
Coming to the recipe. We generally use this coconut and poppy seeds paste to make fish or pointed gourd or parwal etc. Click the name for Pointed gourd with coconut and poppy seeds recipe.
And Pointed gourd with poppy seeds recipe.
Poppy seeds and coconut makes the dish superbly delicious.
Recipe
Cauliflower – 1 medium
Green chilli – 3-4 or to taste
Poppy seeds or khaskhas – 2 tablespoon
Ginger – 1/2 inch piece
Tomato – 1 chopped
Coconut – 1/4 cup finely chopped or grated
Mustard oil – 3 tablespoon
Salt to taste
Turmeric powder – 1/2 teaspoon
Coconut milk – 1/4 cup
Lemon juice – 1 teaspoon
Chopped coriander leaves – 2 tablespoon
Slit green chilli and coriander leaves to garnish
Method
Soak the poppy seeds in hot water.
Cut the cauliflower in small florets. Wash well, drain and keep aside.
Grind green chilli, poppy seeds, ginger, tomato and coconut altogether. Make a smooth paste.
Heat oil in a pan. Add the chopped cauliflower. Fry until the cauliflower changes it’s colour.
Add salt, ground spices, chopped coriander leaves and turmeric powder. You can also add little sugar if you like.
Saute till it dried up completely. Stir continuously.
Now add coconut milk. Cover and cook on low heat till the cauliflower becomes tender and dried up.
You can add more coconut milk if require.
Now remove from heat and add lemon juice. Mix well.
Taste and adjust the seasoning.
Garnish with slit green chilli and coriander leaves.
Serve with hot steamed rice or any bread.
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