Ingredients Jump to Instructions ↓

  1. 1/4 cup plain yogurt

  2. 1 tablespoon lime juice

  3. 1 1/2 tablespoons canola oil

  4. 1 medium head cauliflower, trimmed, cored, and cut into florets

  5. 1/2 medium onion, sliced thin

  6. 1 teaspoon ground cumin

  7. 1 teaspoon ground coriander

  8. 1/4 teaspoon ground turmeric

  9. 1/4 teaspoon hot red pepper flakes

  10. 1/4 cup chopped fresh cilantro leaves

  11. Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. Combine yogurt, lime juice, and 1/4 cup water in small bowl and set aside.

  2. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add oil, swirling pan to coat evenly. Add florets and saute, stirring occasionally, until they begin to soften, 2 to 3 minutes. Add onions, continue sauteing until florets begin to brown and onions soften, about 4 minutes.

  3. Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes. Reduce heat to low and add yogurt mixture. Cover and cook until flavors meld, about 4 minutes. Add cilantro, toss to distribute, cover and cook until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more. Season with salt and pepper to taste and serve immediately.


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