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Indian Cauliflower with Black Mustard Seeds

Updated February 23, 2016
(1 Votes)

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This image courtesy of Betsy DiJulio

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.

4 servings

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner

Taste and Texturecrisp, spiced

Type of Dishvegetable

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

Instructions

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.

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.

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

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