Stir-fried Cauliflower with Mustard Seeds

This gently spiced cauliflower can be either served as an appetizer or a main

course. Mustard seeds and asafetida not only give this dish a wonderful flavor but also help make cauliflower more digestible. Addition of garam masala in the end adds a final aroma to the dish.

Serves 6

1 pound head of cauliflower

6 tablespoons vegetable oil

1/4 teaspoon ground asafetida

1 tablespoon of mustard seeds

1/2 teaspoon cayenne pepper

1 teaspoon turmeric

2 tablespoons tomato paste

1 teaspoon lemon juice

salt to taste

1 teaspoon garam masala

6 small sprigs fresh cilantro

1. Wash the cauliflower and cut it into small florets. Place the florets in a pot

filled with boiling salted water to cover and blanch for 30 to 40 seconds.

Drain and refresh under cold running water. Pat dry and set aside.

2. Heat oil in a large frying pan over medium-high heat. When it is hot, add

the asafetida and then the mustard seeds.

3. As soon as the mustard seeds start to sizzle, add cayenne pepper, turmeric

powder, tomato paste, and lemon juice. Sauté for about 3 minutes.

4. Stir and quickly add the cauliflower and salt. Stir the cauliflower for 1 minute.

5. Add 5 tablespoons of water and cover the pan immediately. Turn the heat

to low and cook for 5 to 10 minutes or until the cauliflower is just tender.

6. Stir once or twice during this period. When the cauliflower is done, remove the lid and evaporate on high heat—if there is any liquid in the pan.

7. Sprinkle the garam masala and garnish each portion with the sprig of

cilantro.