Poppy Seed Crusted Cauliflower Recipe

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Mia April 28, 2021

How To Make Poppy Seed Crusted Cauliflower

Crunchy on the outside and tender on the inside, this crusted cauliflower also has a bite of spice from chiles, to yield a crisp and tasteful side dish!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 5tbspblack poppy seeds,or white
  • 6small hot red chiles,dried
  • ½tspground turmeric
  • 1tspsalt
  • 1tspsugar
  • 1medium cauliflower
  • 3tbspvegetable oil
  • ½tspnigella seeds
  • 2bay leaves

Instructions

  1. Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste. Set aside.

  2. In a medium bowl, combine turmeric, ½ teaspoon of salt, and ½ teaspoon of sugar; add cauliflower and toss until evenly coated. Set aside.

  3. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. When oil is hot, add cauliflower and stir-fry for 4 to 6 minutes, until begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.

  4. Add the remaining 1 tablespoon oil to skillet over medium heat. When oil is hot, add nigella seeds, bay leaves, and whole chilies. Stir-fry for 15 seconds, then add poppy seed paste.

  5. Stir-fry for 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1½ teaspoon each of salt and sugar until cauliflower is coated.

  6. Add ⅔ cup of water; bring to a boil. Cover, reduce heat to low, and simmer 4 to 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.

  7. Serve and enjoy!

Nutrition

  • Calories: 148.43kcal
  • Fat: 10.67g
  • Saturated Fat: 0.96g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 5.57g
  • Polyunsaturated Fat: 3.49g
  • Carbohydrates: 11.97g
  • Fiber: 4.20g
  • Sugar: 5.18g
  • Protein: 4.13g
  • Sodium: 369.13mg
  • Calcium: 138.05mg
  • Potassium: 498.16mg
  • Iron: 1.85mg
  • Vitamin A: 22.22µg
  • Vitamin C: 112.07mg
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