Cauliflower with Bengali five spice

I have been particularly fond of cauliflower – it does help that is good for me. It is a great low-carb cruciferous vegetable that can hold it’s own in many dishes but can also play subservient role in others.

As usual for a Bengalil dish, panch phoron plays a major role in this very simple recipe.

Cauliflower with Bengali five spice


  • 1-2 tbsp oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp panch phoron
  • 1 small cauliflower, cut into small pieces
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 teaspoon turmeric
  • 1/4 cup yogurt


  • In a large pan, heat the oil until nearly smoking.
  • Add the panch phoron and stir while it splutters
  • Add in the chopped onion and garlic and stir fry until golden
  • Add cauliflower. Stir for a few minutes.
  • Add in the salt, sugar, turmeric, and yogurt and stir until the spices coat the¬†cauliflower
  • Cover and cook over medium heat until tender (7-8 minutes)

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