Cauliflower With Indian Spices

Prep Time
Cook Time
Ready In

"Great low carb substitute for a starchy side dish. When I make it, sometimes I omit the broth and toss cauliflower and spiced butter. I just pop it in the oven while I prepare the rest of the meal. Photos are of the dish after roasting."

Original recipe yields 6 servings


  • Serving Size: 1 (181.4 g)
  • Calories 76.2
  • Total Fat - 4.4 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 10.2 mg
  • Sodium - 318 mg
  • Total Carbohydrate - 8.2 g
  • Dietary Fiber - 3.3 g
  • Sugars - 3.1 g
  • Protein - 3.2 g
  • Calcium - 41.2 mg
  • Iron - 1 mg
  • Vitamin C - 73.7 mg
  • Thiamin - 0.1 mg

Step 1

In a large skillet, melt butter over medium heat. Add cumin, coriander and ginger. Cook spices until fragrant, about one minute.

Step 2

Add tomato and cauliflower to skillet. Raise heat to high and add broth, salt and pepper. Bring to a boil.

Step 3

Cover skillet. Turn heat down to low and simmer until cauliflower is tender but still firm. About 7 minutes.

Step 4

Remove lid and continue cooking until broth has evaporated and cauliflower is very tender, about 5 more minutes. Sprinkle with chopped cilantro before serving.

Tips & Variations

No special items needed.


This was tasty! I ended up using frozen cauliflower and quartered grape tomatoes because that's what I had, but it worked great. I skipped covering the pan and just let it simmer for about 15 minutes. I like having another way to make cauliflower that we both enjoyed, so this one will definitely make the list of things I'll make again.

review by:
(9 Apr 2014)

Bergy (RIP" Forever in our Kitchen)

Great combination of spices to deliver a very pleasing taste sensation. I cut the recipe in half with no problem. I was a little bit generous with the spices and added a bit more than half. This recipe will be made again and again.23 May 2014 Made again this time with purple cauliflower - It looked lovely on the plate. I will make this recipe again16 Nov 14 I said I would be making this again and again and I meant it! Love this recipe16 March 2018. Third time around and still loving it

(1 Jun 2012)