Curried Cauliflower With Tomatoes (Fulaver Nu Shaak)

Adapted from recipe published in Saveur magazine, December 2009. Black and brown mustard seeds are used in Asian cooking; they impart a different flavor than yellow mustard seeds.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  teaspoons hot paprika
• 2  teaspoons ground coriander
• 1  teaspoon ground turmeric
• 1⁄4 teaspoon garlic powder
• 2  tablespoons  peanut oil
• 2  teaspoons black mustard seeds (not yellow mustard seeds) or 2  teaspoons brown mustard seeds (not yellow mustard seeds)
• 2  serrano chilies, chopped
• 1  medium head cauliflower, cored and roughly chopped
• 1⁄4 cup water
• 3  plum tomatoes, cored and roughly chopped
•  kosher salt, to taste

Directions

1. In a bowl, combine paprika, coriander, turmeric, and garlic powder; set aside. Heat oil in a 4-quart saucepan over high heat. Add mustard seeds. Cook until fragrant, about 3 minutes.
2. Add reserved spice mixture, chiles, cauliflower, and water and cook until tender, 5-6 minutes.
3. Lower heat to medium, add tomatoes, and season with salt; cook, covered, until softened, about 2 minutes.