Cauliflower With Black Mustard Seeds Recipes

CAULIFLOWER WITH BLACK MUSTARD SEEDS

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.

CAULIFLOWER AND POTATOES WITH BLACK MUSTARD SEEDS

Steps:

• Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.
• Separate cauliflower into flowerets about the same size as the potato cubes.
• Set aside.
• Mix mustard with fenugreek in a small bowl.
• Mix ground spices together in a small bowl, and add some salt.
• Place all ingredients near the stove.
• Heat oil in a pan until very hot.
• Add whole seeds all at once, keeping face away from pan.
• Have a lid ready to cover pan, if needed.
• As mustard seeds turn gray, lower neat to medium and add ground spices.
• Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.
• Cook for about 5 minutes.
• Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices.
• Add 1/2 cup water and 1/2 cup cilantro.
• Cover and simmer until vegetables are tender.
• Check water level frequently, and add more as needed.
• Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.

CAULIFLOWER AND SCALLIONS WITH BLACK MUSTARD SEEDS

Steps:

• Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. 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 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.
• 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.

CAULIFLOWER WITH GINGER AND MUSTARD SEEDS

Steps:

• In a large skillet, heat the oil over moderate heat until it is hot but not smoking; 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, until the cauliflower is just tender, about 6 to 10 minutes.
• Season the cauliflower mixture with the lemon juice, salt, and pepper and stir in the coriander, if using.
• Enjoy!