- 2 tablespoons vegetable oil
- 1/4 teaspoon turmeric
- 1/2 teaspoon whole cumin seeds
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh garlic
- 1 green chili, split down the middle, seeds and ribs removed
- 2 small heads of cauliflower, split into florets
- Kosher salt
- 1 tablespoon unsalted butter, room temperature
- 1/4 cup chopped fresh cilantro
Heat the oil in a wide sauté pan over medium heat. When the oil shimmers, add the turmeric, cumin seeds, ginger, garlic, and chili. Sauté just until fragrant—about 30 seconds. Add the cauliflower and season with salt. Add 2/3 cup of water, and cover. Simmer, covered, for 10 to 12 minutes, until the cauliflower is tender.
Take the lid of the pot, and allow any remaining water to evaporate over high heat, and then allow the cauliflower to take on an ever-so-slight golden age by searing in the dry pan for just 5 to 7 more minutes. Toss with the butter and cilantro, and serve.
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