Cauliflower Tadka Puree  [Indian fusion Recipe]

Cauliflower is a popular vegetable in Indian cuisine, it is a perfect candidate to be puréed and flavored with roasted Indian spices that are commonly used in a tadka preparation. Spiced Cauliflower Tadka Purée is a simple recipe that can be used as a healthy substitute for potatoes or rice. It is an excellent accompaniment for any grilled or roasted meat, like chicken or beef. Simply place the entrée on top of a generous serving of the Purée and serve. 


1. Steam the cauliflower florets for 10 minutes or just until a knife inserted into the stems meets a small amount of resistance. Remove the cauliflower from the steamer and reserve the remaining water.

2. While the cauliflower steams, heat the butter and oil in a small skillet. Add the mustard seeds. When they start to pop, add the shallot then fry for 3 minutes. Add the garlic and fry for 2 additional minutes then add the golden brown then add the cumin seeds, ground cumin, whole dried red chile, white pepper and 1/4 teaspoon of salt. Fry until the shallots are golden brown and the aroma rises. Set aside to cool.

3. The cauliflower can be puréed in a food processor or using an immersion blender. Combine the cauliflower the remaining salt and a 1/4 cup of the reserved cooking water. Purée until smooth adding more water as needed. Transfer the purée to a large bowl. Mix in the spiced shallots and any remaining oil. Adjust the salt as needed.

​4. Transfer the Cauliflower Tadka Purée to a serving bowl and garnish with chopped cilantro. Serve hot.


1 large head cauliflower, cut into medium-sized florets

1 Tbs butter

1 Tbs olive oil

1/2 tsp mustard seeds

1 small shallot, chopped

1 garlic clove, chopped

1/2 tsp cumin seeds

1/4 tsp ground cumin

1 dried red chile

1/4 tsp white pepper

1 1/4 tsp kosher salt, divided

2 Tbs fresh cilantro, chopped