No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Seasoned Cauliflower Saute

The cumin and mustard seeds are cooked in very hot oil until they pop; this classic Indian cooking technique releases their flavors.

  • servings: 4




  • 1 teaspoon cumin seeds
  • 1 tablespoon vegetable oil
  • 1 teaspoon brown mustard seeds
  • 1 large jalapeno or hot green chile pepper, seeds removed, minced, plus 1 small jalapeno or green chile pepper, thinly sliced, for garnish
  • 10 ounces cauliflower florets, cut into 1/4-inch slices
  • 1/4 cup chopped fresh cilantro, plus leaves for garnish
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper


  1. Step 1

    Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.

  2. Step 2

    Heat oil in a large saute pan over medium-low heat. When oil is hot, add mustard and cumin seeds; after a few seconds seeds will pop. Immediately add chiles and sliced cauliflower; saute, stirring often to keep from burning, until just tender and golden brown around the edges, about 8 minutes. The cauliflower should be al dente, tender but with some texture, not soft.

  3. Step 3

    Stir in chopped cilantro just before removing mixture from pan. Drizzle with lemon juice; season with salt and pepper. Garnish with chile slices and cilantro leaves. The saute is best served right away.

Martha Stewart Living, October 1999