Tapati (tapati) wrote,

Cauliflower With Ginger and Mustard Seeds

3 tbsp vegetable oil (I use peanut)
2 tsp black mustard seeds (available at Indian grocers or online)
2 tsp grated peeled fresh ginger
1/2 tsp turmeric powder
1 large head of cauliflower cut into small 1 inch florets
1 1/2 tsp fresh lemon juice
3 tbsp chopped cilantro (coriander leaves)

In a large skillet, heat the oil over medium heat until it is hot but not smoking. Cook the mustard seeds, covered, stirring occasionally until the popping subsides. (It is like miniature popcorn!) Add the ginger and turmeric and cook, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with oil and spices. Add 1/2 cup of water and steam the mixture, covered, adding water a few tablespoons at a time if it evaporates before the cauliflower is tender. It will take 6-10 minutes to cook. Season the cauliflower with the lemon juice, salt and pepper and stir in the cilantro. (Omit the cilantro if your guests don't it.)

Onions also go well in this dish--add them before the cauliflower and saute a few minutes before adding the rest. If you like things hot, you could also add a jalapeno chili to the mix.
Tags: cookbook, cooking, indian food, recipe, recipes

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