Cauliflower with Ginger and Cilantro

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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

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

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

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

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