1 head of cauliflower
2 Tbsp. oil
1 1/2 Tbsp. brown mustard seeds (whole)
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
1/4 tsp. coriander seeds
4 whole cardamom pods
1 Tbsp.. minced garlic
1/2 small onion, sliced
1 cup vegetarian stock or water
1 Tbsp. fresh lemon juice
Salt and fresh ground black pepper, to taste
• Break or cut florets from one head of cauliflower and soak them in cold water for 10 minutes. Drain and dry on paper towels.
• Heat a wide, heavy-bottomed pan and, when hot, add the oil and swirl.
• Add the whole brown mustard seeds, cumin seeds, fennel seeds, coriander seeds, and cardamom pods and let sizzle for a few seconds. Add the minced garlic, stir for several seconds, add a handful of sliced onion, and cook gently (turn the heat down if necessary).
• Add the cauliflower and stir for two or three minutes. Add a cup of stock or water and the fresh lemon juice, and bring to a simmer, turn heat to low, and cover for a few minutes (until the cauliflower is just cooked). Add salt to taste and some freshly ground black pepper.
Makes 4 servings
