Indian-Spiced Cauliflower
Yield: 6-8 servings
Cook Time: 7-8 minutes
Tips: Cauliflower may be steamed or blanched prior to stir-frying.
Suggestion: Serve with a any variety of Indian dishes or any main course, as a healthy snack or as a cold or room temperature salad.
Ingredients
- 1 lb. cauliflower, cut into florets
- 1 tablespoon oil
- 1 whole garlic clove
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon yellow mustard seeds
- 12 scallions, thinly sliced at a diagonal
- salt and pepper to taste
Directions
To steam cauliflowerets (Note: You may also blanch cauliflower by gently immersing into boiling water, then cooking for 2 minutes.), in a medium-sized saucepan, heat about 1 inch of water to boiling. While water is heating, place cauliflowerets in a
vegetable steamer and rinse to clean. As soon as water is boiling, place vegetable steamer with cauliflowerets in saucepan and cover. Steam for 2 minutes, then immediately remove from heat and drain cauliflower in a colander. Set aside.
Heat the oil in a large skillet or wok. Add the garlic clove, turmeric, cumin, coriander, and mustard seeds. Stir well and cover skillet. When you hear the mustard seeds begin to pop, remove cover and stir in scallions. Cook for about 2 minutes to soften, stirring constantly. Season with salt and pepper to taste, then add the cauliflower and stir for 3-4 minutes until completely coated with the spices and heat thorough. Remove garlic clove and serve immediately or chill and serve as a salad (may also be served at room temperature).
Heat the oil in a large skillet or wok. Add the garlic clove, turmeric, cumin, coriander, and mustard seeds. Stir well and cover skillet. When you hear the mustard seeds begin to pop, remove cover and stir in scallions. Cook for about 2 minutes to soften, stirring constantly. Season with salt and pepper to taste, then add the cauliflower and stir for 3-4 minutes until completely coated with the spices and heat thorough. Remove garlic clove and serve immediately or chill and serve as a salad (may also be served at room temperature).