This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.

Spinach and Cauliflower Bhaji

vegetable oil

onions,

cauliflower,

garlic, crushed

(1 inch) piece fresh ginger, peeled and chopped

coriander

cumin

turmeric

cayenne pepper

(14.5 ounce) can diced tomatoes

vegetable broth

salt and black pepper

spinach,

Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.


Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.


Simple tasty dish. I only used a few shakes of cayenne:) Recipe didn't state so I drained the tomatoes and glad I did; all the broth left it a bit soupy and I never did cover it. Next time I will use more of the other spices less broth and perhaps a touch of sugar. DBF really liked this but DS not so much. 4 servings might be understating unless this is meant to be the main course; as a side I would call it 6-8 servings. I served with homemade naan yum!

My family really liked this recipe.  I like spicy food but decided to cut back on the cayenne.  I'm glad I did.  Even with 1t of cayenne it was spicy!  The dish once finished is also very appealing to the eye with the yellow spices, red tomatoes and green spinach!

Delicious. I changed it slightly... replaced half of cauliflower with half a butternut squash no cayennepepper added 5 strips of bacon and three cubed potatoes served hotsauce on side...everyone in family has different tolerance for heat...everyone loved it

I used 1/2 tsp of Cayenne and that was enough to let you know there is some heat in there.  Definitely need to serve it with chicken or some kind of protein.  I also used Walla Walla Sweet Onions that don't have a big bite to them.

Okay per usual I am using what I have so no trips to the store. I made this for "vegetarian Monday" at my house. Used cauliflower crumbles (1.5 lbs) rather than florets so my texture was different. In order to my it heartier I added peas and carrots as other reviewers did. I also added a can of garbanzo beans. Just a pinch of cayenne as we have no heat tolerance. Doubled the rest of the spices...used half when the recipe states and the other half the last 10 minutes of cooking. Served over rice pilaf I made with basmati rice and fried Mexican fideo noodles cinnamon and cloves onions ginger and garlic. And naan from trader joes:) all with a side of saute'd string beans. Yum!

Really good recipe! Thank you for sharing it! I will be making this over and over again. Great way to get vegetables into a meal and filling enough to forego adding a starch to the meal.

Cut the cayenne way back because my family doesn't like spicy food. Without it though we thought the recipe didn't have enough flavor. Doubling the remaining spices would probably make a big difference.

Loved this! We aren't big heat fans so I only used a 1/4 tsp of cayenne and increased some of the other spices. I had kale and spinach in the fridge so I used both instead of just spinach. I did NOT drain my diced tomatoes and didn't have any issues with the dish being too soupy. I served mine over brown rice and with naan.

Tasty! I cut back on the cayenne and doubled the cumin and coriander. I would drain the diced tomatoes next time to reduce the amount of liquid at the end! I made it in a wok and that worked well for the volume of the ingredients.

spinach and cauliflower bhaji

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $9.49 /serving

Author : Remsha

Ingredients

Instructions

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