Pan Fried Cauliflower w/ Yogurt and Soy

By Gigirox

Ingredients

• Ingredients: (serves 4-6 as side)
• 1 medium head cauliflower, broken into medium florets
• 1 medium onion, coarsely grated
• 5 big cloves of garlic, minced
• 1.5 inch fresh ginger, peeled and grated
• 5 fresh green chili peppers, thinly sliced (adjust amount to taste, or remove membrane and seeds for less spicy)
• salt
• 1/2 cup thick drained yogurt or Greek yogurt
• 1/4-1/2 teaspoon turmeric
• 1/2 tablespoon vinegar
• 1.5 tablespoon lite soy sauce/or tamari sauce (use gluten free for a wheat free version)
• a sprinkle of red crushed pepper (Optional)
• scant 1/4 cup oil

Preparation

Step 1

Wash and drain the cauliflower florets. In a big bowl combine yogurt, grated onion, minced ginger and garlic, chili peppers, salt, turmeric, vinegar, salt, soy sauce and red crushed pepper. Stir well with a spatula so it is well combined.

Add the cauliflower florets in the the bowl and toss really well for the marinade to coat the cauliflower florets. Let them sit at room temperature for 30 minutes.

Heat oil in a wok/skillet till it shimmers. Add the marinated cauliflowers and everything else in the bowl in the hot oil. Cook at high heat covered for about 10 minutes. Uncover and cook  at medium heat till the oil starts to separate from the spice mix. If the spice mix sticks to bottom, add a splash of warm water and scrape out the pan. The cauliflower florets should be cooked through, but still hold the crunch. Some of the onions might crisp. There should be no sauce left. Whatever spice mix is there in the pan, should kind of coat the florets.

Serve warm as a side.