1/8teaspoon red chili powder (substitute with black pepper or cayenne pepper)
1/2teaspoonHimalayan pink saltor to taste
Instructions
In a large non-stick skillet, heat ghee on medium heat. Add turmeric and red chili and stir for no more than 30 seconds to release the flavor and aroma.
Add prepared cauliflower with salt and toss (or stir) to evenly coat. Arrange the cauliflower in an even layer on the skillet and leave it to brown, around 5 minutes. To speed cooking, cover the skillet with a lid and add a splash of water.
After the first side is nicely browned, turn each piece of cauliflower using a fork. Cook until the the second side is brown and caramelized.
To serve
See the last section of the post above for a bunch of dinner ideas, and ways to enjoy this turmeric cauliflower. Nobody says you can’t just munch it up on its own either. Enjoy!
Notes
If you do not have ghee, substitute with a mixture of half butter and half vegetable oil. Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. It is generally safe for people with lactose intolerance, it has a high smoke point of 485 degrees Fahrenheit, and is shelf stable at room temperature. Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.
MAKE THIS VEGAN
Substitute ghee with coconut oil or vegetable oil.