Cauliflower and Egg Sauté (Indian Style)
Cauliflower and Egg Sauté is a tasty Indian dish that combines cauliflower's wonderful flavor with the delicious texture of perfectly seasoned eggs. It's super easy to make and full of goodness, plus you can enjoy it in so many different ways!
Servings 6
Ingredients
- 1 medium cauliflower, cut into small florets
- 4 large eggs
- 1 onion, finely chopped
- 2-3 garlic cloves minced
- One fresh chili, diced
- 1 tsp cumin seeds(option)
- 1/4 tsp black mustard seeds(option)
- 2-4 curry leaves (option)
- 1 tsp turmeric powder
- Salt to taste
- 2-3 tbsp oil (mustard oil is traditional, but you can use any cooking oil)
- Fresh coriander leaves for garnish.
Instructions
Prepping the Cauliflower
- Wash it thoroughly and cut it into small, bite-sized florets. Ensure that the florets are evenly sized for uniform cooking.
Prepping the Egg
- Crack the eggs into a bowl and whisk them until thoroughly combined.
Cooking the Cauliflower
- Heat the oil in a large pan over medium heat. Add the cumin seeds, black mustard seeds, and curry leaves and allow them to splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Stir in the minced garlic and chilies.
- Add the cauliflower florets, turmeric powder, and salt.
- Stir well to coat the cauliflower with the spices.
- Add water, Cover, and cook for 8-10 minutes, stirring occasionally, until the cauliflower is tender.
Adding the Eggs
- Once the cauliflower is cooked, reduce the heat to low and push the florets to one side of the pan.
- Pour the whisked eggs into the empty space and allow them to set slightly before scrambling them.
- Once the eggs are partially cooked, mix them with the cauliflower. Cook for 2-3 minutes until the eggs are fully cooked.
Final Touch
- Garnish with fresh coriander leaves before serving.