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.
Martha Stewart Living, October 1999
- 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
- Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.
- 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.
- 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.
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