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