The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Cauliflower and Scallions with Black Mustard Seeds
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 head cauliflower, about 1-1/4 pounds 2 small bunches of scallions 2 teaspoons black mustard seeds
2 teaspoons cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon turmeric
Kosher salt to taste 1/3 cup warm water 1/4 cup light vegetable oil
1/3 cup chopped fresh coriander or 8 fresh curry leaves



1 Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside.
2 Trim the scallions and chop them, including the entire green part. Set aside.
3 Measure out the spices and place them, as well as the water, right next to the stove.
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. 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 Stir-fry the cauliflower until it's evenly coated with spice-infused oil. Add the scallions, salt, and water; mix and coveer 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.

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