Welcome to a recipe that proves healthy eating can be both beautiful and incredibly delicious! This Braised Cauliflower with Turmeric is a celebration of simple ingredients transformed into a vibrant, aromatic dish. Cauliflower, with its subtle, nutty flavor, is the perfect canvas for the warm, earthy notes of turmeric. This spice not only gives the dish its stunning golden color but also packs a punch of health benefits. Whether you're looking for a new vegetarian main, a colorful side dish, or simply a way to brighten up your dinner table, this easy-to-follow recipe is sure to become a new favorite.
Braised Cauliflower with Turmeric
Ingredients for Braised Cauliflower with Turmeric
- 400 g cauliflower
- 80 g onion
- 180 g carrots
- 150 g sweet bell pepper
- 4 cloves garlic
- 1 chili pepper
- 1 teaspoon ground turmeric
- 15 ml olive oil
- 1 tablespoon mustard seeds
- 1/2 lemon
- salt, ground red pepper, dill
How to Make Braised Cauliflower with Turmeric
Wash the cauliflower, separate it into small florets, and trim any dark spots. If the florets are too large, cut them in half. Cut off the stalk; it’s best to save it for soup.
Cleaning and breaking down the cauliflower
Divide the cauliflower into two portions. In a deep pot, bring about 1.5 liters of water to a boil and add a teaspoon of salt. Add the first portion of cauliflower, blanch for 8 minutes, then drain in a colander.
Blanching half of the cauliflower
Next, add a teaspoon of ground turmeric to the water, add the remaining cauliflower, blanch for 8 minutes, and drain in a colander. The more turmeric you add, the more intense the yellow color will be, but don’t overdo it, as too much can make the vegetables bitter.
Blanching the second part of the cauliflower with turmeric
Remove the seeds and membranes from the sweet bell pepper. Cut the flesh into thin strips. I used a yellow pepper, but if you want to make a colorful ragout, use half a red and half a green pepper.
Slicing the sweet bell pepper
Thinly slice the carrot or grate it on a julienne peeler. The thinner the carrot is sliced, the faster the ragout will cook.
Shredding the carrot
Peel the garlic cloves and chop them coarsely. Slice the green chili pepper into rings. If the pepper is mild, you can slice it with the seeds and membrane, but it’s better to clean out a very hot one.
Slicing garlic and hot pepper
Heat refined, odorless olive oil or any other vegetable oil in a Dutch oven or a deep skillet. Add the chopped onion and sauté until translucent.
Sautéing the onion
Now, add the shredded carrot to the onion and sauté for 5 minutes until the carrot is soft. Then, add the rest of the vegetables – the blanched yellow and white cauliflower, sweet pepper, garlic, and chili. Add mustard seeds that have been toasted in a dry pan until dark, ground red pepper, and salt to taste.
Adding carrots, then the rest of the vegetables and spices to the pan
Cover the Dutch oven. Cook over low heat for 12-15 minutes.
Braising the vegetables for 15 minutes over low heat
Place the vegetables on a plate, drizzle with freshly squeezed lemon juice, and garnish with a sprig of dill. Serve the dish hot.
Braised Cauliflower with Turmeric
And there you have it—a beautiful and nutritious dish of Braised Cauliflower with Turmeric, ready to be enjoyed! This versatile dish pairs wonderfully with fluffy rice, quinoa, or crusty bread to soak up all the delicious juices. For an extra touch of freshness, you can sprinkle some chopped cilantro or parsley on top before serving. Leftovers can be stored in an airtight container in the refrigerator for up to three days and are just as tasty the next day. We hope this recipe inspires you to bring more color and wholesome flavors into your kitchen. Enjoy your meal!
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