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Padma Lakshmi has the easiest cauliflower recipes

Padma Lakshmi has the easiest cauliflower recipes

While the idea of ​​roasting cauliflower after seasoning is quite simple, some may want more guidance when it comes to sautéing. Fortunately, a version of Padma Lakshmi’s sautéed cauliflower can be found in her book “Tangy, Tart, Hot, and Sweet”, and that recipe was shared by the Democrat & Chronicle in 2013.

To make it, you’ll need the aforementioned aniseeds, shallots, and ginger, although the dried chillies are apparently optional. In addition, the recipe calls for cashews and canola oil, although those who are averse to canola oil can substitute it. First, heat the oil and fry the aniseeds. After a few minutes, add the shallots, ginger, cauliflower and chiles (if you added them). After about a minute, add water and let the ingredients cook together for ten minutes before adding the cashews. Then boil until the water has evaporated.

This recipe is actually Lakshmi’s take on aloo gobi, a popular cauliflower dish in India and Pakistan that uses potatoes and cumin. For those looking to expand their cauliflower recipe selection, Aarti Sequiera has written a recipe for the dish on Food Network’s website† It starts with a similar idea, but includes a different spice blend and potatoes.