• Prep Time: 10 mins
• Cook Time: 20 – 30 minutes
• Serves – 2

Ingredients needed: 

• Cauliflower florets – 1 cup
• Finely chopped onion – 2 tbsp
• Finely chopped Tomato – 1 small
• Ginger garlic paste – 1 tsp
• Chili powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Cumin seeds powder – 1/2 tsp
• Salt to taste
• Olive oil – 2 tbsp
• Butter – 1 tbsp
• Heavy cream / Coconut milk – 2 tbsp
• Salt to taste
• Butter – 1/4 cup or 1/2 stick
• Pepper powder – 1/2 tsp
• Hing powder – 1/2 tsp

Method:

1. Cut the cauliflower into bite sized florets and clean it in a hot water.
2. Heat butter in a pan and saute cauliflower florets with salt, pepper and hing powder. Fry it until the cauliflower florets gets mixed well with the seasoning
3. Keep it aside
4. Heat another tsp of olive oil in a pan and fry 2 tbsp of finely chopped onions and 1 small finely chopped tomatoes along with ginger garlic paste; Let cook until raw smell goes off
5. Add turmeric powder, chili powder, cumin seeds powder and cook for a minute
6. Add coconut milk or heavy whipping cream cook it to a thick gravy
7. Finally add the sautéed cauliflower florets and mix
8. Optionally: Pre-heat the oven to 300F and bake the sautéed cauliflower for 15 minutes. Do a quick broil if you would like to
9. Serve hot