Cauliflower with ginger and Chinese parsley from An Invitation to Indian Cooking (page 157) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Seekh kabab; Green beans with mustard; Fried eggplants; Fried eggplants with tomato chutney; Maya's potatoes with yogurt; Plain boiled rice; Chicken biryani; Rice with lamb (Pullao); Cucumber raita; Yogurt with spinach; Chapati; Poori; Paratha

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allisonsemele on January 12, 2026

    Not bad—very similar flavors to the roasted cauliflower in Vegetarian India which I make at least once a year. It was possible to cook an entire cauliflower in a 10” skillet, but cumbersome.

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