Have you ever heard of cauliflower bhaji? Sometimes weekdays can be tricky for preparing fresh whole food dinners. This probably isn’t news to most readers. But then, sometimes, those rushed days, when all you have are some bits and pieces of vegetables and random bags of beans and grains, end up producing the most memorable dinners. This cauliflower bhaji with spinach is a perfect example. It is extremely simple to make and it tastes great! (Scroll down for interactive recipe card, instructional video and more!)
cauliflower bhaji with spinach
2 tbsp. coconut oil 2 medium onions, chopped 1 head cauliflower, cut into florets 2 cloves garlic, crushed 1 (1 inch) piece fresh ginger, grated or minced 2 tsp. ground coriander 1 tsp. ground cumin 1 tsp. ground turmeric 1/4 tsp. cayenne pepper (or more if you like spicy) 1 (14.5 ounce) can diced tomatoes 1 1/4 cups vegetable broth salt & pepper to taste 1 pound fresh spinach, chopped and stems removed
Heat coconut oil in a large saucepan over medium heat.
Cook onions and cauliflower, stirring occasionally, until slightly softened,
about 3 minutes. It is okay to add a little more oil if you think you need
it. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir
to coat, and cook for another few minutes until you start to smell the aroma
of the spices cooking. Stir tomatoes in, stir and coat, and then add the
vegetable broth into the mixture. Bring mixture to a boil, cover, and
reduce heat.
Simmer until flavors have blended, about 5 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 5-10 minutes. I prefer not to cook the spinach too much, its up to you how long to finish cooking. Taste for salt and pepper. Serve in a soup cup, or as a vegan entree with lentils and rice or quinoa. I served it with quinoa and lentils, and some sprouted whole grain tortillas.
Check out the instructional video for Cauliflower Bhaji with Spinach here:
Cauliflower Bhaji with Spinach
Ingredients
- 2 tbsp. coconut oil
- 2 medium onions chopped
- 1 head cauliflower cut into florets
- 2 cloves garlic crushed
- 1 piece fresh ginger grated or minced, 1 inch
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1/4 tsp. cayenne pepper or more if you like spicy
- 1 can diced tomatoes 14.5 ounce
- 1 1/4 cups vegetable broth
- Salt & pepper to taste
- 1 pound fresh spinach chopped and stems removed
Instructions
- Heat coconut oil in a large saucepan over medium heat. Cook onions and cauliflower, stirring occasionally, until slightly softened, about 5 minutes. It is okay to add a little more oil if you think you need it.
- Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat, and cook for another 5 minutes until you start to smell the aroma of the spices cooking.
- Stir tomatoes in, stir and coat, and then add the vegetable broth into the mixture. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 5-10 minutes.
- Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, another 5 minutes. I prefer not to cook the spinach too much, its up to you how long to finish cooking.
- Taste for salt and pepper. Serve in a soup cup, or as a vegan entree with lentils and rice or quinoa.
- I sometimes serve it with quinoa and lentils, and some sprouted whole grain tortillas.