Jazz up your usual vegetables with this awesome trick! In this simple recipe, fried cauliflower and zucchini receive a generous pouring of tadka – Indian term for spices and aromatics tempered in hot oil. This technique allows to immediately infuse pretty much any dish with rich flavours and inviting aromas. Depending on what you are making, you can alternate tadka ingredients and try new combos every time.
The Flavour Affair:
Cauliflower + Zucchini + Shallots + Garlic + Curry Leaves + Red Chili Flakes + Fennel Seeds + Cumin Seeds + Coriander Seeds
Both cauliflower and zucchini have a mellow taste which means they pair well with a large variety of spices, aromatics and herbs. This time I was serving the vegetables as a side to salmon patties and I wanted something that also goes well with the fish.
Shallots and garlic is a proven duo that works with many ingredients. During frying, both lose their pungency and develop a deeper flavour that is savory and sweet. They also caramelize quickly and turn crispy and crunchy, which makes them a popular choice for tadka. You can also use red onion instead of shallots.
Curry leaves are more on the savory side. They have a unique taste and a distinctive aroma that is herby, earthy and with a hint of citrus. They are in a way similar to bay leaf but without bay leaf’s penetrating freshness. Curry leaves are widely used in Sri Lankan cuisine as a flavour enhancer in curries and tadkas.
Red chili flakes bring in heat. I like using them because they make it easy to regulate the level of punch. You can add a little into tadka and sprinkle more over your plate later on.
I then decided to use fennel: fresh, sweet and slightly aniseedy, it goes very well with fish, especially the fatty types. Cumin and coriander have complementing flavour profiles and add more complexity with sweet and earthy notes.
Alternative ingredients: mustard seeds, caraway seeds and ground turmeric can be also used in this recipe.
Preparation tips for Fried Cauliflower and Zucchini with Tempered Spices:
- You can roast of pan fry the cauliflower. Roasting is less hassle but frying is faster and creates an attractive charred finish. Simply heat 2-3 tablespoon of olive oil in a pan to medium-high and fry the cauliflower for about 15 minutes, tossing periodically.
- Likewise, frying zucchini is quick and easy. Use a griddle pan if you have – grill marks look great on zucchini slices!
- Use ground spices in this recipe. Whole spices add a nice crunch but their tiny pods have a more concentrated flavour which can be overwhelming for your taste buds. Ground spices will blend in and create a smoother, more uniform profile.
- Have your tadka ingredients ready at hand. Thinly slice shallots, garlic and curry leaves. Measure the spices and line everything up.
- Only start tempering the spices when ready to serve – the whole point of it is to infuse the vegetables with flavourful hot oil.
- Keep an eye on the pan during the tempering. Delicate aromatics burn fast and require constant attention. Start with shallots and fry them over medium heat for a minute or two, then add garlic and curry leaves. Turn the heat up a notch and keep shaking the pan. Once the shallots turn golden, add chili flakes and ground spices. Shake well and pour over the vegetables, enjoying the sizzling sound! Serve immediately.
Serving suggestions:
This kind of vegetables work great as a side to meats, poultry or fish. You can also arrange them on a bed of fresh yoghurt before pouring over the spicy hot oil and serve with warm paratha bread as a meal on its own:
Either way, I am sure you will enjoy the delicious flavours and hope you give this recipe a go 🙂
Looking for more cauliflower recipe ideas? Check out this easy Roasted Cauliflower With Garam Masala!
Got an extra zucchini left? Go for the Lebanese Omelet with my Ejjeh with Zucchini and Fresh Herbs recipe!
***
Fried Cauliflower and Zucchini with Tempered Spices
Ingredients
- 1 medium cauliflower head
- 1 medium zucchini
- 1 shallot or red onion thinly sliced
- 4 garlic cloves thinly sliced
- Curry leaves from 1 sprig sliced
- 1/2 tsp red chili flakes
- 1 tsp ground fennel
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 6 tbsp olive oil divided
Instructions
- Wash the cauliflower head and cut into quarters. Use a sharp knife to slice the florets off the stem. Cut the larger pieces into smaller chunks.
- Slice the zucchini into 1cm circles.
- Heat 2 tbsp olive oil in a large frying pan.
- Fry the cauliflower over high heat for 10-15 minutes until charred and softened, tossing occasionally.
- In the meantime, heat another 2 tbsp of olive oil in a griddle pan and fry the zucchini slices over medium-high heat for 4-5 minutes on each side, until softened and grill marks develop.
- Arrange the vegetables on a serving plate.
- Heat the remaining 2 tbsp of olive oil to medium in a small sauce pan.
- Add sliced shallots and saute for 2-3 minutes until translucent and just starting to turn golden.
- Add slices garlic and curry leaves and fry for another 1-2 minutes, shaking the pan constantly.
- When onions and garlic start to darken, add red chili flakes and ground spices and give the pan a good shake, mixing everything together.
- Pour the hot oil with all the aromatics over fried cauliflower and zucchini and serve immediately.
