Ginger-Lime Cauliflower

Nightclub & Bar's recipe database is composed of tasty treats from top culinary and industry experts' food menu creations. Ginger-Lime Cauliflower made with ginger and turmeric is sure to please guests. Yields 6 servings.

Created by Abraham Conlon and Adrienne Lo


  • 1/2 tsp. Kosher salt, plus more to taste
  • 1/2 Inch piece of ginger, peeled
  • 1/2 medium head cauliflower, cut into small florets
  • 1 Tbsp. olive oil
  • 1 tsp. Yellow mustard seeds
  • 1 tsp. Fennel seeds
  • 1 tsp. Ground coriander
  • 1 tsp. Ground cumin
  • 1 tsp. Ground turmeric
  • 1/2 Cup fresh lime juice
  • Cilantro leaves with tender stems (for serving)


  1. Toss jalapeño and ½ tsp. salt in a small bowl. Finely grate ginger and squeeze juice into jalapeño mixture (you should have about 1 Tbsp. juice); discard pulp. Set jalapeño mixture aside.
  2. Cook cauliflower in a medium pot of boiling salted water until tops of florets are slightly translucent, about 1 minute; drain and rinse under cold water. Set aside.
  3. Cook oil and mustard seeds in a medium saucepan over medium-high heat, stirring, until seeds begin to pop, about 2 minutes. Add fennel seeds, coriander, cumin, and turmeric. Cook, stirring, until fragrant, about 1 minute. Remove saucepan from heat and mix in lime juice and reserved jalapeño mixture. Let cool; season with salt. Add reserved cauliflower to saucepan and let marinate at least 1 hour.
  4. Top with cilantro just before serving.

Do Ahead

  • Cauliflower can be made 3 days ahead. Cover and chill.