Poppy Seed Crusted Cauliflower Recipe

Poppy Seed Crusted Cauliflower Recipe

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



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


  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!


  • 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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