⅛teaspoon red chili powder , (substitute with black pepper or cayenne pepper)
½teaspoonHimalayan pink salt, or to taste
Instructions
Remove the core from the cauliflower, but keep the head in tact as much as possible. Wash under cold running water. Use a large knife to slice the cauliflower into ½-inch thick slabs. It won't be perfect. Just do your best to keep the pieces as large as possible. Smaller pieces that fall off can still be used.
In a large non-stick skillet, heat ghee on medium heat. Add turmeric and red chili or black pepper and sizzle for no more than 30 seconds to release the flavor and aroma.
Add prepared cauliflower with salt and toss (or stir) to evenly coat. Arrange the cauliflower in an even layer on the skillet and let it brown, around 5 minutes. To speed cooking, cover the skillet with a lid and add a splash of water.
After the first side is nicely browned, turn each piece of cauliflower using a fork. Cook until the the second side is brown and caramelized.
Notes
Ghee substitutions
If you do not have ghee, substitute with a mixture of half butter and half vegetable oil. Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. It is generally safe for people with lactose intolerance, it has a high smoke point of 485 degrees Fahrenheit, and is shelf stable at room temperature. Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.
Make this vegan
Substitute ghee with coconut oil or vegetable oil.