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Cauliflower chokha

Cauliflower Chokha

Feel free to make this cauliflower Chokha with Panch Phoran, a Bengali blend, instead of the nigella and fenugreek.


  • 1 small cauliflower
  • 4 Tbsp coconut oil
  • 1 tsp nigella
  • 3 tsp fenugreek
  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 2 Tbsp ginger, chopped
  • 1 Tbsp Aleppo pepper
  • ½ Tbsp turmeric, ground
  • Salt and pepper to taste
  • ½ cup parsley, chopped


  1. 1

    Divide cauliflower into small florets. Place in a colander and rinse under running water.

  2. 2

    Heat a pot on medium. Add oil, nigella, and fenugreek. Fry for 5 seconds, then incorporate onion, garlic, and ginger. Sauté 1 minute more.

  3. 3

    Add drained cauliflower, Aleppo pepper, turmeric, salt and pepper. Stir well, pour in ¼ cup water and bring to a boil. Cover and reduce on low heat. Stir on occasion to ensure the cauliflower doesn’t stick. Simmer until the cauliflower is falling apart, around 20-30 minutes. Serve as-is or purée with a whisk.

A variation of the Trinidadian Squash Chokha from The Spice Trekkers Cook at Home