Cauliflower with Ginger and Cream

This creamy cauliflower Indian-American dish adapted from Madhur Jaffrey's World Vegetarian is out of this world delicious. It's also insanely decadent, but hey, let's live a little. Every once and awhile I'll go right ahead and slather my veggies in cream or butter and I have very few qualms about it.

Serves 4


1 head cauliflower (2 1/4 pounds), cut into florets
1 (1 inch) piece fresh peeled ginger, minced
1 to 2 fresh hot green chilies, minced
4 tbsp. fresh cilantro, finely chopped
1 cup heavy cream
1/2 cup milk
1 tsp. salt


Combine all ingredients in large saute pan and set over medium-high heat. Bring to a boil. Cover, turn heat to low and cook 10 minutes, stirring occasionally. Remove cover and turn heat to medium-high. Stir gently and cook another 2-3 minutes, or until cauliflower is cooked to your preference and sauce has thickened slightly.


  1. sounds sooo tasty. I bet it would be amazing with coconut milk, too.