- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 3” piece of ginger peeled
- 3–4 Thai chili peppers trimmed, optional
- 1½ tablespoons Indian curry powder or garam masala
- 3 ripe Ataulfo mangoes or 2 red mangoes peeled and seeded
- 1 head cauliflower cored and cut into florets
- 3 cups water
- Salt and pepper to taste
For serving (optional):
- Freshly minced cilantro
- Cooked basmati rice
Prepare the ginger and mangoes:
Place the peeled ginger in a food processor. If using Thai chili peppers, add them to the food processor. Pulse until minced. Scrape the ginger and peppers from the processor and transfer to a bowl. It doesn’t need to be perfectly cleaned out!
Add the mango to the food processor and pulse until completely blended. Set aside.
Cook the cauliflower:
Add the cauliflower to the aromatics and cook until it begins to brown around the edges, about 6–7 minutes. Season it liberally with salt and pepper.
Add the garam masala or curry powder and toss to coat the cauliflower in the spices. Cook for 1 minute until fragrant.
Calories: 181kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 56mg | Fiber: 6g | Sugar: 26g