I’ve been feeling like eating Indian food lately. There are a few great restaurants here in San Francisco for South Indian, like Dosa and Udupi Palace. However, whenever possible, I prefer making Indian food at home. This way I learn more about the cuisine and I can play with the ingredients that go into each dish.
Often, I’ll use less ghee or cream or even replace them with something else. We’re trying to eat less dairy lately. Adding things like edamame is also something that works well though I suspect that you won’t find that at an Indian restaurant.

spicy Indian-style cauliflower with edamame

I served this spicy cauliflower with okra edamame aloo mutter and cumin carrot basmati rice. The meal was delightful, flavorful and the leftovers; as is frequently the case, was even more incredible.

pan roasted cauliflower at rest

Spicy Indian-style Cauliflower with Edamame

1 head of cauliflower, broken into small florets
1 cup frozen edamame
1 tsp. cumin seeds
1 onion, minced in food processor
3 ripe Roma tomatoes, skin removed, chopped
1 tsp fresh ground ginger
1 tsp fresh mashed garlic
1/8 tsp cayenne chili pepper
Kosher salt
Pinch garam masala
4 tbsp olive oil

cumin seeds make this dish pop!

Place 1 tbsp of oil in a hot skillet. Add cauliflower and cook on high, stirring occasionally until cauliflower browns a bit. Set aside. Add remaining oil to skillet. Add cumin seeds and toast a minute or so. Add onion and garlic. Sauté, stirring occasionally, until raw smells are gone and the air gets permeated with a sweet onion aroma. Add tomatoes and cook until dissolved. Fold in cauliflower and garam masala. Salt to taste. Cook for another 10 minutes over very low heat. Serve warm or at room temperature.