Meatless Monday: Greens and Cauliflower Indian Style

This entry was posted on Apr 3, 2017 by Charlotte Bell.

meatless mondayAs spring arrives—in fits and starts—my cravings turn to lighter fare. Just a few weeks ago, homey, baked dishes attracted me. Now, I’m craving sautés and salads.

This week’s recipe, which features cruciferous cauliflower and peppery watercress, comes from The New Vegetarian Cooking for Everyone by Deborah Madison. The ingredient list may look long, but the recipe is easy to assemble.

When I make a stir-fry or sauté, I like to get all my veggie chopping done in advance, so that when it comes time to cook, everything is ready to go. When a recipe contains a spices that will be added to the mix all together, I like to combine these beforehand too.

The last time I made this recipe, I couldn’t find fresh watercress. Instead, I added extra spinach. While I love watercress’s subtle peppery flavor, this recipe is so flavorful I really didn’t miss it. I usually enjoy this with organic naan, heated briefly in the toaster oven, and call it a meal.

Meatless Monday: Sauté of Cauliflower and Greens

  • 3 potatoes, peeled and cubed (I didn’t peel the potatoes because I like the skins)
  • 4 tablespoons ghee (Clarified butter. You can make this yourself or buy it at an Indian or natural foods grocery.)
  • 1 large onion, thinly sliced
  • 1 small cauliflower, quartered and thinly sliced, including the stem
  • sea salt
  • 2 teaspoons chopped garlic
  • 1 teaspoon each ground cumin and coriander
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • 1 bunch spinach, stems removed
  • 1 bunch watercress, large stems removed
  • 1 small carrot, grated
  • juice of 1 lime
  • several pinches of Garam Masala
  • Cilantro sprigs, for garnish
  1. Steam the potatoes until tender.
  2. Heat 2 tablespoons of the ghee in a wide sauté pan over medium-high heat.
  3. Add the onion and sauté until well browned, about 12 minutes. Remove and set aside.
  4. Melt the remaining ghee in the same pan over high heat.
  5. Add the cauliflower, season with salt and sauté until it begins to color in places, after a few minutes
  6. Return the onion to the pan and add the garlic, spices and potatoes.
  7. Lower the heat and cook until everything is heated through, about 4 minutes.
  8. Add the greens, carrot and 1/2 cup water.
  9. Cover and cook until the greens are wilted, a minute or so.
  10. Season with lime juice and a few pinches of garam masala, then turn onto a platter and garnish with sprigs of cilantro.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.

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