Cauliflower with Fennel and mustard seeds
Awesome cauliflower dish from Madhur Jaffrey's Indian Cooking (full of delicious recipes :))
Ingredients
- 1 large head cauliflower
- 3-4 tablespoon vegetable oil
- 2 teaspoon whole fennel seeds
- 1 tablespoon whole black mustard seeds
- 1 tablespoon garlic finely minced
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 4 tablespoon water
Instructions
- Cut the cauliflower in to small bite sized flowerets. Put them into a bowl of water for ~30 min. Drain just before cooking.
- Heat oil in a large 10-12 inch frying pan over medium heat. When hot, put in the fennel and mustard seeds. As soon as the mustard seeds begin to pop, put in the garlic. Stir and fry until the garlic pieces are lightly browned.
- Add the turmeric and cayenne. Stir once and quickly put in the cauliflower, salt and water.
- Stir and cook on medium heat for 6-10 minutes or until the cauliflower is just done. It should retain it's crispness and there should be no liquid left. If the water evaporated before the cauliflower is done, add a little more.
Notes
The original recipe used 1/2 Tbsp of salt but I found that to be a bit much. I have also done the recipe without soaking as long, 15 min seems fine. I also like mine not too crisp, but fork tender, so may cook it a bit longer.
