Food & Cooking Recipes Recipes by Region Indian-Inspired Recipes Cauliflower with Ginger and Cilantro 3.9 (7) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2012 Print Rate It Share Share Tweet Pin Email Sauteed with a blend of Indian spices, plain cauliflower becomes exotic. Ingredients 3 tablespoons vegetable oil 2 teaspoons yellow mustard seeds ½ teaspoon cumin seeds 2 teaspoons grated peeled fresh ginger 2 garlic cloves, minced 2 shallots, finely chopped ¾ teaspoon salt ½ teaspoon ground coriander ¼ teaspoon turmeric ¼ teaspoon cayenne ½ cup chopped fresh cilantro, plus 3 tablespoons for garnish 1 large head of cauliflower (about 1 ¾ to 2 pounds), cut into small florets ½ cup water Directions 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. Add the ginger, garlic, and shallots. Cook 2 minutes until soft. Add salt, coriander, turmeric, cayenne, and cilantro. Cook 1 minute more. 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. Season the cauliflower mixture with salt and pepper. Serve garnished with the 3 tablespoons of chopped cilantro. Rate it Print