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Making Cauliflower Blossom

In itself, the cauliflower has a rather bland taste. There’s no doubt about that. But when you add a dash of Mustard Oil, temper some mustard seeds and throw in a handful of simple, everyday spices, the flavour soars to new heights. The folks who do this really well are the chefs (and moms) of north India – and it’s their recipe that we will be exploring in today’s post.

This dish is called Gobi Sarson – a preparation of cauliflower in Mustard Oil. The ingredients that you will require are given below.


  1. Cauliflower (Gobi): 400 grams

  2. Mustard Oil: 2 tablespoons

  3. Mustard Seeds (Rai): 2 teaspoons

  4. Green Chillies: 3

  5. Ginger (Adrak): 1 half-inch piece

  6. Coriander (Dhania) Seeds: Half a teaspoon

  7. Coriander (Dhania) Leaves: 2 tablespoons

  8. Turmeric (Haldi) Powder: Just a pinch

  9. Salt: to taste

The quantities mentioned above are for preparing four servings. Adjust the quantities proportionately to suit the number of servings that you require.


Wash and cut the cauliflower into small florets. Wash the florets and place them in a pan. Add around 500 millilitres of water along with a teaspoon of salt. Place the pan on a high flame and cover the pan. Bring the water to a boil and let the water boil for around seven minutes. Then turn the flame off, drain the water and keep the cauliflower florets aside.

Use a mortar and pestle to coarsely grind the mustard seeds.

Slit two of the green chillies lengthwise. Finely chop the third green chilli.

Peel, wash and crush the ginger using a mortar and pestle.

Coarsely chop the coriander leaves.


Heat the Mustard Oil in a pan on a High flame. When the oil reaches its smoking point and begins to emit streams of aromatic white smoke, reduce the flame to Medium. Your Mustard Oil is now ready for cooking.

To the hot oil, add the ground mustard seeds and coriander seeds, and sauté. When the seeds begin to splutter, add the two slit green chillies and the turmeric powder. Continue to sauté for around half a minute.

Now add the cauliflower florets to the pan along with the crushed ginger and salt to taste. Stir to mix well and then cover the pan. Reduce the flame to Low and cook, removing the lid at regular intervals to stir the contents. Continue to cook till the cauliflower is almost done.

Next, add the finely chopped green chilli and the chopped coriander leaves. Increase the flame to High and cook for another minute or so. Then turn the flame off.

Your traditional north Indian Gobi Sarson is now ready. Serve it hot. This is usually eaten with Chapatti or rice. And if you are one of those people who think that cauliflower is bland and unappetizing, this dish will definitely change your mind!

You can find more recipes at :

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