Cauliflower And Scallions With Black Mustard Seeds Recipes

CAULIFLOWER WITH BLACK MUSTARD SEEDS

Cauliflower With Black Mustard Seeds image

Delicious change from bland boiled cauliflower. Nice to serve with grilled meats and basmati rice. A Jeff Smith--Frugal Gourmet recipe.

Provided by Lorrie in Montreal

Categories Cauliflower

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 head cauliflower, about 1-1/4 pounds
2 bunches scallions or 2 small green onions
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
1 teaspoon fennel seed
1/2 teaspoon turmeric
salt
1/3 cup warm water
1/4 cup light vegetable oil
1/3 cup chopped fresh coriander (optional)

Steps:

Separate and cut the cauliflower into 1-inch florets. Set aside.
Trim the scallions and chop them,including the entire green part. Set aside.
Measure out the spices and place them,as well as the water, right next to the stove.
Heat the oil in a wok or sauté pan over high heat. When the oil is hot, add the mustard, cumin, and fennel. Keep a pot lid handy since the seeds may splatter and splutter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower.
Stir-fry the cauliflower until its 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. 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.

Nutrition Facts : Calories 199.6, Fat 14.8, SaturatedFat 1.1, Sodium 60.3, Carbohydrate 15.7, Fiber 6.5, Sugar 5.7, Protein 5.2

CAULIFLOWER WITH GINGER AND MUSTARD SEEDS

Cauliflower with Ginger and Mustard Seeds image

Categories Ginger Herb Side Steam Low Fat Cauliflower Fall Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil
2 teaspoons black mustard seeds (available at East Indian markets and some specialty foods shops) or yellow mustard seeds
2 teaspoons grated peeled fresh gingerroot
1/2 teaspoon turmeric
1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into in small flowerets about 1 inch in diameter
1 1/2 teaspoons fresh lemon juice, or to taste
3 tablespoons chopped fresh coriander if desired

Steps:

In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender. Season the cauliflower mixture with the lemon juice and salt and pepper and stir in the coriander.

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