While the idea of roasting cauliflower after seasoning it is fairly straightforward, some may want more guidance when it comes to sautéing. Fortunately, a version of Padma Lakshmi’s sautéed cauliflower is found in her book “Tangy, Tart, Hot, and Sweet,” and that recipe was shared by the Democrat & Chronicle in 2013.
To make it, you’ll need the aforementioned anise seeds, shallots, and ginger, though the dried chilis are apparently optional. Additionally, the recipe requires cashews and canola oil, though those who are averse to canola oil can substitute it. First, you heat the oil and sauté the anise seeds. After a couple of minutes, add the shallots, ginger, cauliflower, and chilis (if you’ve included them). After another minute or so, add water and let the ingredients cook together for ten minutes before mixing in the cashews. Then cook until the water has evaporated.
This recipe is, in fact, Lakshmi’s take on aloo gobi, a popular cauliflower dish in India and Pakistan that uses potatoes and cumin. For those who want to expand their roster of cauliflower recipes, Aarti Sequiera has written a recipe for the dish on Food Network’s website. It starts with a similar idea but incorporates a different spice mixture and potatoes.