Ingredients
-
1
-
2
-
2
-
2
-
1
-
1/2
-
-
1/3
-
1/4
-
1/3
-
-
-
-
-
Directions
Cauliflower and Scallions With Black Mustard Seeds,Easy to make with wonderful Indian flavors,Delicious! The flavors really combine in a wonderful way. I made it tonight and it took me by surprise. Thanks for the concise and helpful recipe.,I don’t want to star rate this because I had to leave out the cilantro, which is I think exactly what it was missing. I will try it with it next time, just wanted to toss up a review so I could find it again!
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Steps
|
1
Done
|
Separate and Cut the Cauliflower Into 1-Inch Florets. Peel the Cauliflower Stem and Cut Into Thin Slices. Set Aside. |
|
2
Done
|
Trim the Scallions and Chop Them, Including the Entire Green Part. Set Aside. |
|
3
Done
|
Measure Out the Spices and Place Them, as Well as the Water, Right Next to the Stove. |
|
4
Done
|
Heat the Oil in a Wok or a Saute an Over High Heat. When the Oil Is Hot, Add the Mustard, Cumin, Fennel. 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. |
|
5
Done
|
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 Until the Cauliflower Is Soft, About 10 Minutes. 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. |
