No Thanks
Let

Keep In Touch With MarthaStewart.com

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

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

Cauliflower with Ginger and Cilantro

Sauteed with a blend of Indian spices, plain cauliflower becomes exotic.

Ingredients

  • 3 tablespoons vegetable oil
  • 2 teaspoons yellow mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 shallots, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup chopped fresh cilantro, plus 3 tablespoons for garnish
  • 1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into small florets
  • 1/2 cup water

Directions

  1. Step 1

    In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard and cumin seeds 1 minute until fragrant.

  2. Step 2

    Add the ginger, garlic, and shallots. Cook 2 minutes until soft.

  3. Step 3

    Add salt, coriander, turmeric, cayenne, and cilantro. Cook 1 minute more.

  4. Step 4

    Add the cauliflower, stirring to coat it with the oil. Add 1/2 cup water and steam the mixture, covered, for 6 to 10 minutes, or until the cauliflower is just tender.

  5. Step 5

    Season the cauliflower mixture with salt and pepper. Serve garnished with the 3 tablespoons of chopped cilantro.

Source
Mad Hungry, January 2011

Reviews (2)

  • 7 Jul, 2012

    I just made this recipe and I like it. I think I will really like it cold as well. One thing to warn about. The skillet was hot, not smoking when I put in the mustard seed and I had mustard seed popping everywhere. I reviewed the video (after) and your pan was not that hot. I won't do that again!!

  • 20 Apr, 2011

    Really enjoyed making (and eating!) this cauliflower. All the flavors really blended together well. Healthy, fast and easy to make!