Cauliflower pepper fry – Flavourful cauliflower pepper fry recipe with step-by-step pictures.

Cauliflower is one of my favorite veggies and I love to have this with simple rasam and rice and even as a side dish for chapatis too. Being bored with the usual Cauliflower Curry I was thinking of making some different with cauliflower and tried out cauliflower curry using freshly ground pepper. It turned out amazing well and especially kids enjoyed this a lot. Go ahead and try out this cauliflower pepper fry recipe.

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METHOD:

  • Wash the cauliflower and cut them into small florets.
  • Blanch them in hot water for 5 minutes. Drain the water and keep it aside.Â
  • Chop the onions into thin slices. Add oil to a pan and add the thinly sliced onions.
  • Saute for a while and let the onions cook till they become translucent.
  • Now add the ginger garlic paste and cook till the raw smell goes off.
  • Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
  • You can add 1 tsp of fennel seeds to this if you like the flavour.Â
  • Add this to the cauliflower and add salt and turmeric powder.
  • Cook for a few minutes till everything is well combined and soft.
  • Switch off the flame once it is done.
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  • Serve hot with rasam rice or sambar rice. Even this will taste yummy with Phulkas .
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Note:

  1. Do not add any curry leaves or coriander leaves as this will suppress the pepper flavor.
  2. You can use store-bought pepper powder and cumin powder but freshly ground one is highly recommended.
  3. Cauliflower pepper fry pairs well with tomato rice, rasam sadam and rotis too.
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Cauliflower pepper fry

Ingredients

  • 2 cups cauliflower florets
  • 1 tsp ginger garlic paste
  • 1 onion thinly sliced
  • 1-2 tsp black pepper
  • 1 tsp cumin seeds
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tbsp oil

Instructions

  • Wash the cauliflower and cut them into small florets.
  • Put them in hot water for 5 minutes and drain the water completely.
  • Chop the onions into thin slices. In a pan add oil and add thinly sliced onions.
  • Saute till translucent and add the ginger garlic paste.
  • Add the blanched cauliflower florets to this.
  • Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
  • Add this to the cauliflower and add salt and turmeric powder.
  • Let this cook well and the cauliflower becomes soft.
  • Switch off the flame once it is done.
  • Serve hot with rasam rice or sambar rice. Even this will taste yummy with Phulkas.

Video

Notes