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What You Need:
(To Serve: 8)
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1 head cauliflower, about 1¼ pounds
2 small bunches of scallions
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
1 teaspoon fennel seeds
½ teaspoon turmeric
Kosher salt to taste
1/3 cup warm water (105°F)
¼ cup light vegetable oil
1/3 cup chopped fresh coriander or 8 fresh curry leaves
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Translate this recipe:
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| How To Cook: |
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1. Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside.
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2. Trim the scallions and chop them, including the entire green part. Set aside.
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3. Measure out the spices and place them, as well as the water, right next to the stove.
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4. Heat the oil in a wok or a saute pan over high heat. When the oil is hot, add the mustard, cumin, and fennel.
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5. Keep a pot lid handy since the seeds may splatter and sputter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower.
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6. Stir-fry the cauliflower until it's evenly coated with spice-infused oil. Add the scallions, salt, and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower is soft, about 10 minutes.
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7. Uncover, fold in the coriander, and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve.
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