- 1 tablespoon ghee
- ¼ cup olive oil
- 2 medium onions, chopped
- 3 garlic cloves, chopped
- 2½ pounds cauliflower florets
- Himalayan salt
- fresh black pepper
- 1 teaspoon turmeric
- ½ teaspoon red chili powder
- 7 curry leaves
- 1 teaspoon black mustard seeds
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- ½ cup cilantro, chopped
Heat a large pot on the stove over a medium flame.
Add olive oil to the pot.
Add garlic, onions, and spices.
Cook for 2 minutes.
Add cauliflower to the pot and cover.
Cook for 8-10 minutes.
Heat a small frying pan over a medium flame and add the ghee.
Add curry leaves, black mustard seeds, and lemon zest to the pan with the ghee.
Cook for 3 minutes, then pour on top of cooked cauliflower.
Garnish with cilantro and lemon juice.