I love cauliflower cooked in many ways, but flavoring it with Ethiopian Berbere spice mix is my absolute favorite. This Ethiopian cauliflower recipe can be made quickly and is very easy to prepare, with only four ingredients.
Cauliflower is also a good vegetable for Ethiopian stews because it simmers quickly and takes on the flavor of the mild sauce, or kulet. Cauliflower also roasts well. In fact, another popular way to prepare a side dish of Ethiopian cauliflower is to coat an entire head of cauliflower in olive oil, salt, and Berber spices and roast it in the oven.
I prefer the speed and texture of stir-fried cauliflower. Preparing cauliflower this way is super quick to prepare and provides a perfect base for whatever spices you want to show off. Moreover, in summer, it is better to bake this way than in a hot oven. Check out my quick and easy recipe below!
Ingredients:
4 cups cauliflower florets 1 teaspoon berbere spice blend 1 ½ tablespoons olive oil or any other oil Salt to taste
Instructions:
Spread the cauliflower on a tray and sprinkle it with the berbere and salt. Mix gently. Add the oil to a large pan and bring to a medium heat. Add the cauliflower and fry for approximately 10-15 minutes, until the cauliflower has reached the desired tenderness.
Tip:
This recipe calls for a teaspoon of berbere – add more if you like it spicier!
Offer:
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