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Ginger-Lime Cauliflower

Ginger-Lime Cauliflower

The Indian flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.


  • ½ tsp. kosher salt plus more
  • 1 2” piece ginger, peeled
  • ½ medium head cauliflower, cut into small florets
  • 1 tsp. yellow mustard seeds
  • Cilantro leaves with tender stems (for serving)

Recipe Preparation

  • Toss jalapeño and ½ tsp. salt in a small bowl. Finely grate ginger and squeeze juice into jalapeño mixture (you should have about 1 Tbsp. juice); discard pulp. Set jalapeño mixture aside.

  • Cook cauliflower in a medium pot of boiling salted water until tops of florets are slightly translucent, about 1 minute; drain and rinse under cold water. Set aside.

  • Cook oil and mustard seeds in a medium saucepan over medium-high heat, stirring, until seeds begin to pop, about 2 minutes. Add fennel seeds, coriander, cumin, and turmeric. Cook, stirring, until fragrant, about 1 minute. Remove saucepan from heat and mix in lime juice and reserved jalapeño mixture. Let cool; season with salt. Add reserved cauliflower to saucepan and let marinate at least 1 hour.

  • Top with cilantro just before serving.

  • DO AHEAD: Cauliflower can be made 3 days ahead. Cover and chill.

Recipe by Abraham Conlon and Adrienne Lo,Photos by Dominique LaFond

Nutritional Content

Calories (kcal) 45 Fat (g) 2.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 190Reviews SectionI did not care for this recipe at all. Way too sour with 1/4 cup of lemon juice. The spices were a nice mix but it just wasn’t very good recipe.AnonymousFlorida 11/18/18The jalapeño is not in the ingredients list.

Watch the video: How to Make Cauliflower Rice with and without a Food Processor (October 2021).