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    How To Make Nepali Fried Cauliflower

    Get the full Nepali goat curry dinner menu here.

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    Lauren Zaser / BuzzFeed

    Here are the ingredients you will need:

    Lauren Zaser / BuzzFeed

    See the full recipe at the bottom of this post.

    1. Peel the ginger, then slice it.

    Lauren Zaser / BuzzFeed
    Lauren Zaser / BuzzFeed

    Use a chef's knife to peel the ginger. Or you can use a spoon, if you’re worried about cutting yourself. Using a vegetable peeler is possible, but it’s tough because most ginger roots have lots of nooks and bumps that are hard to work around.

    2. Coarsely chop the sliced ginger, then use a muddler or the side of a mallet to smash the ginger.

    Lauren Zaser / BuzzFeed

    If you don't have a muddler, you can use a mortar and pestle or anything that has enough surface area on to bottom to smash the garlic. The flat side of a kitchen mallet or the bottom of a metal mixing bowl would work, for example.

    3. Cut the stems off the chiles, then slice them lengthwise, keeping the seeds inside.

    Lauren Zaser / BuzzFeed
    Lauren Zaser / BuzzFeed

    4. Halve, peel, and finely chop the onion.

    Lauren Zaser / BuzzFeed
    Lauren Zaser / BuzzFeed
    Lauren Zaser / BuzzFeed

    5. Core the cauliflower, then break up the florets. You can use your knife to cut them into bite-sized pieces.

    Lauren Zaser / BuzzFeed
    Lauren Zaser / BuzzFeed

    6. Heat the oil over medium heat in a large dutch oven or heavy-bottomed pot with a lid, then add the fenugreek seeds and cook until they’re fragrant and starting to brown.

    Lauren Zaser / BuzzFeed

    We used a large cast iron skillet and had to kind of MacGyver a lid. It worked, but you’re better off using a Dutch oven or a pot.

    7. Add the ginger and chiles to the pot, and cook until the ginger is fragrant and starting to brown.

    Lauren Zaser / BuzzFeed

    8. Add the red onion, season with salt, and cook until the onion is starting to caramelize. Stir occasionally so that nothing burns.

    Lauren Zaser / BuzzFeed

    9. Add the cauliflower florets. It’s OK that the pan is crowded.

    Lauren Zaser / BuzzFeed
    Lauren Zaser / BuzzFeed

    10. Stir to mix everything together and cook until the cauliflower is tender on the outside but still raw on the inside. It should take about 10 minutes.

    Lauren Zaser / BuzzFeed

    The outside should feel a little soft, but if you break a piece in half in should snap and feel raw inside.

    11. Add turmeric and season with salt, and continue to cook until the cauliflower starts to brown. It should take about 15 minutes.

    Lauren Zaser / BuzzFeed

    12. Add the cumin, coriander, and 2/3 cup of water and turn the heat down to low.

    Lauren Zaser / BuzzFeed

    13. Cook until the cauliflower is tender and all the water has evaporated, about 10 minutes. Toss with the cilantro, and serve.

    Lauren Zaser / BuzzFeed

    Fried Cauliflower (Bhuteko Cauli)

    Serves 10

    Recipe by Anup Kaphle

    INGREDIENTS

    4 tablespoons sunflower or canola oil

    8 to 10 fenugreek seeds

    1 (3-inch) piece fresh ginger, peeled and chopped

    3 fresh bird's eye (or Thai) green chiles, sliced lengthwise

    1 onion, finely chopped

    2½ teaspoons kosher salt, divided

    2 large heads cauliflower, cored and cut into bite-sized florets

    2 teaspoons ground turmeric

    2 teaspoons ground cumin

    2 teaspoons ground coriander

    ⅔ cup water

    ¼ cup cilantro leaves

    PREPARATION

    Heat the oil in a large (at least 5-quart) Dutch oven or heavy-bottomed pot over medium heat. Add the fenugreek seeds and cook, stirring, until fragrant and golden, about 5 minutes.

    Add the ginger and chiles and cook, stirring often, until the ginger starts to brown, 3 to 5 minutes. Add the onion and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft and caramelized, about 10 minutes.

    Add the cauliflower florets and stir to thoroughly mix everything together. Cook until the cauliflower is tender on the outside but still raw on the inside, about 10 minutes.

    Add turmeric and the remaining 1½ teaspoons salt. Cook, stirring occasionally, until the cauliflower starts to brown slightly, about 15 minutes.

    Add the cumin, coriander and water and stir. Reduce the heat to medium-low and cook until the cauliflower is tender, about 10 minutes. Transfer to a warm serving bowl and top with cilantro leaves to serve.