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My review
Spinach and Cauliflower Bhaji
Remsha
"This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished."
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Ingredients
40 m servings 253 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
- Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.
Nutrition Facts
Per Serving: 253 calories; 15 g fat; 26.6 g carbohydrates; 8.5 g protein; 0 mg cholesterol; 427 mg sodium. Full nutrition
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Reviews
Read all reviews 2933 Ratings
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Most helpful positive review
1/8/2015
Simple tasty dish. I only used a few shakes of cayenne :) Recipe didn't state, so I drained the tomatoes and glad I did; all the broth left it a bit soupy, and I never did cover it. Next time I ...
Most helpful critical review
12/16/2013
Cut the cayenne way back, because my family doesn't like spicy food. Without it, though, we thought the recipe didn't have enough flavor. Doubling the remaining spices would probably make a big ...
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1/8/2015
Simple tasty dish. I only used a few shakes of cayenne :) Recipe didn't state, so I drained the tomatoes and glad I did; all the broth left it a bit soupy, and I never did cover it. Next time I ...
2/12/2013
My family really liked this recipe. I like spicy food but decided to cut back on the cayenne. I'm glad I did. Even with 1t of cayenne it was spicy! The dish once finished is also very appeal...
9/19/2013
Delicious. I changed it slightly... replaced half of cauliflower with half a butternut squash, no cayennepepper, added 5 strips of bacon and three cubed potatoes, served hotsauce on side...every...
3/19/2016
Okay per usual I am using what I have so no trips to the store. I made this for "vegetarian Monday" at my house. Used cauliflower crumbles (1.5 lbs) rather than florets so my texture was differe...
4/14/2015
Really good recipe! Thank you for sharing it! I will be making this over and over again. Great way to get vegetables into a meal and filling enough to forego adding a starch to the meal.
4/11/2015
I used 1/2 tsp of Cayenne and that was enough to let you know there is some heat in there. Definitely need to serve it with chicken or some kind of protein. I also used Walla Walla Sweet Onion...
12/16/2013
Cut the cayenne way back, because my family doesn't like spicy food. Without it, though, we thought the recipe didn't have enough flavor. Doubling the remaining spices would probably make a big ...
10/19/2016
Loved this! We aren't big heat fans so I only used a 1/4 tsp of cayenne and increased some of the other spices. I had kale and spinach in the fridge so I used both instead of just spinach. I did...
4/3/2016
Tasty! I cut back on the cayenne and doubled the cumin and coriander. I would drain the diced tomatoes, next time, to reduce the amount of liquid at the end! I made it in a wok and that worke...