Cauliflower with spices PDF Print E-mail

Cauliflower with Spices (Baghari Phool Gobi)

If black mustard seed is not available, substitute yellow mustard seed.

1/4 cup vegetable oil
2 teaspoons black mustard seed
1 teaspoon fennel seed
2 cloves garlic, finely chopped
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
1 small head cauliflower, separated into florets
1/2 teaspoon salt

Heat oil in 12-inch skillet until hot. Cook and stir mustard and fennel seeds over medium heat until mustard seed pops, about 2 minutes. Add garlic, turmeric and red pepper. Cook and stir until garlic is light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until cauliflower is crisp-tender and liquid is evaporated, 18 to 20 minutes.

Yields 6 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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