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Reviews Date of last review
Sat October 16, 2010
Recommended By Average Price Average Rating
No recommendations None indicated None indicated


Ingredients: 1 medium head of
5 T vegetable oil
1 t whole cumin
1 t ground cumin
1/2 t ground coriander
1/4 t ground turmeric
1/4 t cayenne pepper
1/2 fresh, hot green chili,
minced (optional)
1/2 t ground roasted cumin
1 t salt
ground black pepper to
How To Prepare: Break up the cauliflower
into 1-1/2\" pieces.
Soak in cold water for 30
minutes. Drain well.

Heat oil in a large
(preferably non-stick) skillet
over medium heat. When
hot, put in the whole cumin
seeds. Let sizzle for 3-4
seconds. Next, put in the
cauliflower and stir for
about 2 minutes. Let the
cauliflower brown in spots.
Cover. Turn heat to low and
simmer for 4-5 minutes or
until cauliflower is ALMOST
done but still has a hint of
crispness left.

Remove cover. Add the rest
of the spices and green
pepper. Stir gently to mix.
Continue to cook uncovered
for another 3 minutes,
stirring gently.

*To roast cumin seeds: Put
4-5 tablespoons of whole
cumin seeds into a small,
heavy frying pan (cast iron
pans are perfect for this)
and place the pan over
medium heat. No fat or oil
is necessary. Stir the seeds
and keep roasting them
until they turn a few shades
darker. When they emit a &
quot;nutty, roasted\"
aroma, they are done (this
only takes a few minutes).
Cool and grind. Store in an
airtight container.
Number of Servings: 4
Carbs per serving - include all nutritional information if known: .81
Preparation Time: 15 minutes
Effort (Easy, Average, Difficult): Easy

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