Sauteéd Cauliflower with Anise and Cashews

by Beryl

in Appetizers & Sides,Vegetables,Vegetarian

Add Cauliflower at Market this one to your post-holiday menus. Cauliflower at Market It’s on ours. This is one of our favorite ways to prepare cauliflower, and after a week of complicated, heavy meals, this easy, slightly spicy food is just about right. It still has some richness due to the toasted nuts, but that’s offset by the chilies and ginger. We got this recipe out of Tangy, Tart, Hot and Sweet, Padma Lakshmi’s book. Incidentally, I’ve just read that Ms. Lakshmi will soon be the proud mother of a bouncy baby Bouludd, read, Daniel Boulud. I learned that on the internet so it is probably true.

cauliflower with cashews
Cauliflower with Anise and Cashews

Sautéed Cauliflower with Anise and Cashews

Adapted from Tangy, Tart, Hot and Sweet

  • 3 Tbsp canola oil
  • 1 tsp anise seeds
  • 3 or 4 long dry red chilies
  • 1 cup diced shallots
  • 1 ½ Tbsp minced ginger
  • 2 ¼ lbs cauliflower, broken into small florets
  • ½ tsp salt
  • 1 cup cashews

Heat the oil in a skillet over medium-high heat. When it is hot, add the anise seeds and sauté for 2 to 3 minutes.  Roughly break up the chilies, add them to the anise seeds, and stir. After 5 minutes, add the shallots, ginger, and cauliflower. Add ½ cup of water and the salt, and stir. Cook for 10 minutes.  

Stir in the cashews, and cook for an additional 10 minutes or so uncovered, until all the moisture is gone, stirring occasionally (don’t over-stir or you won’t get charred parts). The cauliflower will reduce greatly in size, and should have some charred or brown bits at the edges. The cashews should also be toasted brown. Serve hot.

Serves 4

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{ 7 comments… read them below or add one }

Tokyo Terrace December 28, 2009 at 12:34 am

Beryl, this is great! What a perfect post-holiday dish. I’m anxious to try this in the next few days. Do you think it would work with Romanesco?
.-= Tokyo Terrace´s last blog ..Kobe Beef Eggs Benedict =-.


Beryl December 28, 2009 at 6:59 am

Hey, thanks! You know, I bet Romanesco would work, I don’t see why not, and it would look super cool. Talley right now is telling me that he thinks it tends to cook up a bit softer than cauliflower, but we honestly haven’t cooked with it enough. It’s a good idea though, I’m gonna try it! If you try it, let us know how it works…


DocChuck December 28, 2009 at 1:11 pm

A fine treatment for one of my very favorite veggies. Thanks for sharing your innovative method.

PS: Happy New Year!


Melody Fury December 30, 2009 at 10:43 am

Thanks so much for the kind comment 🙂 Loving your page! I’m adding it to my reader now.


Divina January 5, 2010 at 10:31 am

I just have some cauliflower and this is just perfect to make this recipe. nice photos too.


Morta Di Fame January 15, 2010 at 8:35 am

This is a great cookbook and one of my favorite recipes from it!


zested January 17, 2010 at 5:13 pm

I never would have thought to mix these flavors together, but your description sounds great. Gorgeous textures in the pictures.


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