About Cauliflower 

Cauliflower belongs to the cruciferous vegetable family, which also includes arugula, bok choy, broccoli, Brussels sprouts, cabbage, collard greens, kale, radishes, turnips, and watercress. Its nutrient content is comparable to that of its green-colored relatives in the cruciferous family.

Nutritional Facts of Cauliflower 

Cauliflower, despite its white appearance, is a versatile and vitamin-rich vegetable. It is a good source of fiber and vitamin K, as well as a good source of vitamin C and folate. It is also high in phytochemicals and antioxidants, two naturally occurring compounds that are thought to help prevent chronic diseases.

Benefits of Cauliflower 

Antioxidants such as vitamins C and K, as well as manganese, can neutralize free radicals before they cause damage to healthy cells and contribute to diseases such as heart disease and cancer. Antioxidants like vitamin K and C may help prevent diseases like cancer, heart disease, and arthritis.

Storage & Uses of Cauliflower 

Cauliflower should be stored in the refrigerator’s vegetable drawer. You can keep it wrapped in a plastic bag until you’re ready to use it. Cauliflower will keep for about five days; when it begins to feel rubbery rather than firm, it is no longer fresh. If you only use half of a large cauliflower, wash the remaining cauliflower and store it in a plastic bag until ready to use.

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Masala Cauliflower

Cauliflower Masala



  •        1 medium cauliflower cut into florets
  •        2 tbsp oil
  •        1 tbsp cumin seeds
  •        ½ tsp fennel seeds
  •        1 onion diced
  •        4 tsp minced garlic
  •         1 tsp minced ginger
  •         1 green chilli minced
  •         2 ripe tomatoes chopped


  •        1 tbsp ground coriander
  •        1 tbsp kasmiri chilli powder
  •        1 tbsp Kasturi methi
  •         ½ tsp garam masala
  •        1-/2 tsp salt
  •        ½ tsp turmeric
  •        ¼ tsp black pepper1/4 cup + 2 tbsp water
  •        Coriander leaves for garnishing


  • In a pan, heat oil and add cumin and fennel seeds. Once the seeds begin to splutter, add the onions.
  • When the onions turn golden, add ginger, garlic, and serrano/green chili, stir, then add the tomatoes and cook for 10 minutes, or until the tomatoes become soft.
  • Add the spices, stir, then add the cauliflower florets and water and mix well.
  • Cover the pot with a lid and cook on medium heat for about 10-12 minutes, or until the cauliflower reaches your desired level of tenderness.
  • Garnish with cilantro and enjoy!



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