Cauliflower and Scallions With Black Mustard Seeds

Total Time
Prep 10 mins
Cook 15 mins

Easy to make with wonderful Indian flavors

Ingredients Nutrition


  1. Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside.
  2. Trim the scallions and chop them, including the entire green part. Set aside.
  3. Measure out the spices and place them, as well as the water, right next to the stove.
  4. 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.
  5. 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.
Most Helpful

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.

svadisht January 24, 2013

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!

Three Kids Make Me Crazy May 02, 2009