Cauliflower with coconut and poppy seeds Recipe

Cooking Directions

• STEP 1.Cut the cauliflower into florets and blanch them in boiling water for 2-3 minutes.
• STEP 2.In a pan, heat some oil and add the poppy seeds. Toast them until they start to release their aroma.
• STEP 3.Add the grated coconut to the pan and sauté for a few minutes until it turns golden brown.
• STEP 4.Add the blanched cauliflower florets to the pan and mix well with the coconut and poppy seed mixture.
• STEP 5.Cover the pan and cook for 5-7 minutes, or until the cauliflower is tender.
• STEP 6.Serve the cauliflower with coconut and poppy seeds hot as a side dish or as a main course with rice or bread.

Cooking Tips

• Make sure to blanch the cauliflower before sautéing it to ensure that it cooks evenly.
• Toasting the poppy seeds before adding the coconut enhances their flavor.
• You can adjust the amount of coconut and poppy seeds according to your taste preferences.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a pan or microwave before serving.
• This dish can be served as a side dish with any Indian meal or as a main course with rice or bread.