Total Time
25mins
Prep 5 mins
Cook 20 mins

Makes a great sidedish or vegetarian lunch. Mild in flavour but so good!

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet.
  2. Add onion and cook until soft.
  3. Stir in the mustard, salt, and turmeric.
  4. Cook 3 minutes.
  5. Add cauliflower.
  6. Stir to make sure it is evenly coated with the onion mixture.
  7. Add tomatoes, cumin and sugar.
  8. Cover and simmer for 15 minutes.
  9. Stir occasionally to keep it from boiling.

Reviews

(3)
Most Helpful

Really enjoyed this, did have to add a little water at step 8 whilst simmering. Will be keeping this recipe for the future,

Sueie September 05, 2003

It is delicious but unfortunately, i do not know what dry mustard is, so i presume its English. However, i did not put in any sugar as i find the dishes too sweet with it but i add crush black pepper to add some zest . Thanx for the wonderful simple recipe.

foodcrazee August 14, 2003

I made a very special lunch for my family today afternoon. This was a special part of it. I cut down the oil to only 1 tbsp(as a personal preference, I like less oily food - the lesser the better, I believe). I used 1/2 tsp. of red chilli powder and also 1/2 tsp. of black pepper powder(the latter was a substitute for sugar as a personal preference since we like slightly spicer food). I used mustard seeds instead of dry mustard. I added 1/2 a cup of water in step 8. Like I usually cook, here again for this recipe, I first heated oil in the skillet, then added the mustard and cumin seeds. After they stopped spluttering, I added the onions with a with few drops of water and allowed them to brown until they were medium-browned. Then, I added the turmeric, red chilli and black pepper powders, mixed it all well, and then after 2 minutes, I added in the tomatoes. I allowed them to cook, stirring every so often, until the tomatoes were softened. Then, I added the salt, mixed it well, and tossed in the cauliflower florets and the water to cook these. I mixed it all well, covered and allowed it to cook for about 25 minutes. Before serving, I garnished this dish with some fresh finely chopped corriander leaves. I served this hot with rotis. I also had some of it with rice and it tastes very good. A nice masala rice(with a hint of lemon yellow colour)and some plain chilled yoghurt/ a spiced raita and a glass of Lassi will complete this meal most beautifully.

Charishma_Ramchandani September 18, 2003

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