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Ingredients
1 lb. cauliflower, cut
into florets
1 tablespoon oil
1 whole garlic clove
1/2 teaspoon ground
turmeric
1 teaspoon ground cumin
1 teaspoon ground
coriander
1 teaspoon yellow
mustard seeds
12 scallions, thinly
sliced at a diagonal
salt and pepper to taste
Directions
To steam cauliflowerets
(Note: You may also blanch cauliflower by gently immersing
into boiling water, then cooking for 2 minutes.), in a medium-sized
saucepan, heat about 1 inch of water to boiling.
While water is heating, place cauliflowerets in a
vegetable steamer and rinse to clean. As soon as water is boiling,
place vegetable steamer with cauliflowerets in
saucepan and cover. Steam for 2 minutes, then
immediately remove from heat and drain cauliflower
in a colander. Set aside.
Heat the oil in a large
skillet or wok. Add the garlic clove, turmeric,
cumin, coriander, and mustard seeds. Stir well and
cover skillet. When you hear the mustard seeds begin
to pop, remove cover and stir in scallions. Cook for
about 2 minutes to soften, stirring constantly. Season
with salt and pepper to taste, then add the cauliflower and
stir for 3-4 minutes until completely coated with
the spices and heat thorough. Remove garlic
clove and serve immediately or chill and serve as a
salad (may also be served at room temperature). |
