Prep 10 mins
Cook 15 mins
Easy to make with wonderful Indian flavors
- 1 head cauliflower, about 1 1/4 lb
- 2 bunches scallions
- 2 teaspoons black mustard seeds (found in Indian or Middle Eastern markets or spice shops)
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seed
- 1⁄2 teaspoon turmeric
- kosher salt
- 1⁄3 cup warm water
- 1⁄4 cup light vegetable oil
- 1⁄3 cup chopped fresh coriander or 8 fresh curry leaves
- Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside.
- Trim the scallions and chop them, including the entire green part. Set aside.
- Measure out the spices and place them, as well as the water, right next to the stove.
- Heat the oil in a wok or a saute an over high heat. When the oil is hot, add the mustard, cumin, fennel. Keep a pot lid handy since the seeds may splatter and sputter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower.
- Stir-fry the cauliflower until it's evenly coated with spice-infused oil. Add the scallions, salt, and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander, and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve.
Delicious! The flavors really combine in a wonderful way. I made it tonight and it took me by surprise. Thanks for the concise and helpful recipe.
I don't want to star rate this because I had to leave out the cilantro, which is I think exactly what it was missing. I will try it with it next time, just wanted to toss up a review so I could find it again!