← Back to Search Results
sauteeing Asian, Indian
Indian Cauliflower with Black Mustard Seeds

Photo by: Betsy DiJulio
Comments: 0
 

Recipe

This fragrant, Indian-inspired, side dish is simple and delicious. Try using orange cauliflower when making this recipe; it tastes the same as white and it looks beautiful with the black mustard seeds.

Yield: 4 servings

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 cup chopped onion
  • 1 head white or orange cauliflower, cut into small florets
  • 2 teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • Sea salt and freshly ground black pepper
  • ½ cup water
  • 1 tablespoon vegan butter
  • 1 tablespoon black mustard seeds
  • ¼ cup chopped fresh cilantro, optional

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until golden. Add the cauliflower, coriander, turmeric, and salt and pepper to taste. Cook for 2 to 3 minutes. Add the water and simmer until the cauliflower is tender and most of the water is absorbed, 3 to 5 minutes.

2. In a small skillet over medium-high heat, melt butter with the remaining 1 tablespoon olive oil. Add the mustard seeds and cook for 2 minutes.

3. To serve, transfer the cauliflower to a serving platter, drizzle with the mustard seed mixture and sprinkle with cilantro, if using. Serve hot.


© 2011 Betsy DiJulio

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

140kcal (7%)
119mg (5%)
12g
4g
10g (16%)
0g
2g (8%)
6g
1g
0mg (0%)
5g
3g
28mg
517mg
32mcg RAE (1%)
74mg (124%)
47mg (5%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
west-coast-cooking West Coast Cooking
by Greg Atkinson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
living-raw-food Living Raw Food
by Sarma Melngailis
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?