Cauliflower Pepper Fry

A simple, spicy cauliflower dry fry coated in a bold pepper-cumin spice mix. This no-sauce preparation lets the natural flavour of cauliflower shine through the peppery coating, making it an excellent starter or a side dish with dal and rice.

⏱ Prep: 10 mins🍳 Cook: 20 mins⌛ Total: 30 mins🍕 Serves: 4

Ingredients

  • 1 medium cauliflower, cut into florets
  • 2 tbsp Precious cold pressed groundnut oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 large onion, thinly sliced
  • 1 tbsp ginger-garlic paste
  • 1.5 tsp freshly ground black pepper
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric
  • Salt to taste
  • Lemon juice to finish
  • Fresh coriander to garnish

Step-by-Step Instructions

  1. Blanch cauliflower florets in boiling salted water for 3 minutes. Drain and pat dry.
  2. Heat oil in a wide heavy pan or kadai over medium-high heat.
  3. Add mustard seeds and curry leaves. Let them splutter.
  4. Add sliced onions and fry until golden brown.
  5. Add ginger-garlic paste and cook for 2 minutes.
  6. Add blanched cauliflower florets and toss to mix.
  7. Cook on high heat for 5 minutes, stirring frequently, until cauliflower gets light golden edges.
  8. Add turmeric, chilli powder, cumin, and a generous amount of black pepper. Toss well.
  9. Continue cooking on medium-high for 5-8 minutes until well coated and slightly charred at edges.
  10. Squeeze lemon juice, adjust salt, garnish with coriander, and serve hot.
Chef's Tip: Pat the cauliflower completely dry after blanching – moisture steams the vegetable instead of frying it. Precious cold pressed groundnut oil at medium-high heat gives the florets that perfect golden crust while keeping the inside tender.

Cook with authentic cold pressed oils — the difference is in every bite.

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Suren

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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