Afghan · beginner
Afghan Coriander And Ginger Braised Cauliflower
A traditional Afghan home-style vegetable qorma featuring sweet cauliflower florets simmered in a fragrant coriander, ginger, and tomato reduction.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a deep skillet or dutch oven over medium heat.
- 02
Add finely diced onions and cook for 6 to 8 minutes until light golden brown.
- 03
Stir in minced garlic, grated ginger, tomato paste, ground coriander, cumin, and turmeric; saute for 2 minutes until aromatic.
- 04
Fold in the cauliflower florets, tossing to coat them thoroughly in the warm spiced tomato base.
- 05
Pour in the vegetable broth, season with salt and black pepper, and bring to a gentle simmer.
- 06
Cover with a tight-fitting lid, reduce heat to low, and cook for 12 to 15 minutes until the cauliflower is fork-tender.
- 07
Uncover and let the braising liquid reduce for 2 minutes into a rich sauce before serving warm.
A LITTLE KITCHEN KNOW-HOW
Sorkh-Kardan
Slowly caramelizing onions in oil to build the deeply savory color and flavor foundation for Afghan qorma stews.
Notes from the kitchen
- Do not cut the cauliflower florets too small or they will break down into mush during braising.
- A final splash of fresh lemon juice right before serving enhances the sweet earthiness of the spices.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
