Cauliflower Sabzi

Name: Cauliflower Sabzi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp coconut oil (or olive oil); 1 tsp cumin seeds; 1 cup chopped onions; 3 cups Cauliflower or 1 head of cauliflower; Salt to taste; ¼ tsp ground turmeric; 1 tsp red chili powder (or 2 tsp Kashmiri red chili powder); 1 tbsp Besan/Gram flour ((optional)); 1/4 cup chopped Cilantro for garnish

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Here's a quick and easy Cauliflower sabzi recipe that takes just a few ingredients and spices which you already have on hand. Cauliflower a.k.a Gobi sabzi takes less than 30 mins to put together and tastes amazing too.

With garden-fresh cauliflower florets, a sauteed recipe such as this one is sure to steal the limelight at any outdoor get-together.

A copper bowl is with gobi sabzi and topped with coriander leaves.

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About this recipe
Ingredients note
How to clean cauliflower
How to make this recipe
Recipe FAQ's
Expert tips
Serving suggestions
📖 Recipe
Comments

About this recipe

An Indian Cauliflower stir fry that can be done in a snap and a kid's favorite too!

As a matter of fact, I am sharing this recipe based on my kid's suggestion. That's how much they liked it and they think this Gobi sabzi is going to be everyone's favorite in your home too!

If you love Cauliflower as I do, you will love this recipe too. Crispy cauliflower florets simmered in spices go very well with hot steamed rice, Avocado chapati, phulka roti.

The amazing thing about this gobi sabzi is, it is really simple to make with few spices. And you can also make it just with a bag of frozen cauliflower florets and no other veggies.

There are several other Indian recipes with Cauliflowers like Gobi Manchurian and Chilli Gobi but none nearly as easy as this one.

So, if you are looking for a quick-fix meal for kids or yourself, this is a sure winner. I have also posted Cauliflower recipes in the past like and Gobi Paratha Cauliflower Masala Curry. Check them out too!

Ingredients note

A head of cauliflower, onion, and other ingredients are on the table for sabzi

Cauliflower: I used one whole cauliflower head for this recipe. The size of the head doesn't really matter as long as we adjust the spice level accordingly.
Onion: I made this gobi sabzi many times using both white and red onions. I liked both for their own unique flavor. If you prefer a mildly sweet note, red onions would suit better for your dish.
Spices: The choice of chili powder makes a big difference. If you don't prefer a spicy sabzi, go with Kashmiri red chili powder. Kashmiri red chili powder provides bright red color and flavor without the heat.

How to clean cauliflower

Before we start with the recipe, I want to mention a couple of small hacks we could use when we cook cauliflowers.

A bowl is with hot water and cauliflower on the table

To clean cauliflower florets before cooking them, just place them in hot water with salt for 10 minutes.

This gets rid of all the bacteria. After 10 minutes, dry them by placing them on a dry towel. I did not show this in the step-by-step video, but it is definitely an important (but easy) step any time you cook cauliflowers.

If the florets do not drain properly, your stir fry will get a little watery. But there is a fix for that too. Just add besan flour or gram flour to suck it up and that's it!

Check my video for details on that.

How to make this recipe

A pan is with oil and cumin seeds over the heat

Place a medium-size pan over medium heat and add oil. When the oil heats up, add cumin seeds.

A pan is with oil and chopped onions over the heat

As the cumin seeds start to sizzle, add chopped onions and fry until they turn transparent.

A pan is over the stove top and its filled with onions and spices

Add all the Kashmiri red chili powder, turmeric powder and saute well.

A pan is with spices and cauliflower and its on the heat

Now add in the Cauliflower florets and mix well. Let it cook for 5 minutes.

A pan is with cauliflower sabzi over the heat.

If you see water stagnating in the bowl, add a little besan flour and mix well. Let it fry for another 5 minutes.

Crispy and dry cauliflower sabzi is ready.

Recipe FAQ's

Can I use frozen cauliflower florets?

Yes, you could use frozen cauliflower florets for this recipe, but be sure to thaw them for 10 minutes before using them in the stir fry.

Is cauliflower high in carbs?

Cauliflower is one of the popular low-carb vegetables. With a very mild taste, it can be used as a substitute for potatoes, rice, and other higher-carb foods.

Can I bake this instead of pan fry?

You could also prepare this 'sabzi' by baking. Mix everything except gram flour and spread the cauliflower evenly on the baking sheet and bake at 425˚F for 20 minutes, until you find the desired crispiness.

Expert tips

Use red onions or white onions whichever is available to you. I have used both types of onions with similar success. Red onions add a mildly sweet taste as we saute them.
Using gram flour or besan flour is optional. If your cauliflower sabzi turns liquidy, add 1tbsp of besan four. This will quickly absorb the water from the dish to get the right texture.
Use red Kashmiri chili powder for a bright red color. If you also prefer a spicy version, add ½ teaspoon of red chili powder.
Cauliflower florets need to be tender and crisp and not soft as they could disintegrate as you prepare the curry.
Store the leftover dry cauliflower curry in the fridge for up to a week.

Serving suggestions

Enjoy this easy cauliflower sabzi with steamed brown rice or phulka roti along with rasam and dal fry. Another way to serve this dry cauliflower curry is by packing them with cooked quinoa and wrapped like a burrito. Sometimes I add leftover sabzi to a salad to spice it up.