Spiced Cauliflower

4.5 (2 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind