Serves 4-6
Ingredients
This cauliflower stir-fry is a snap to prepare. Have all of your ingredients sliced and spices measured out ahead of time, so that it can be assembled quickly.
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Ingredients
2 to 3 tbsp. vegetable oil
1 tsp. cumin seeds
1 tsp. yellow or brown mustard seeds
3 cloves garlic, sliced into julienne strips
One 1-inch piece fresh ginger, peeled and sliced into julienne strips
1 jalapeno pepper, sliced into julienne strips (seeds removed for less heat)
1 lb. cauliflower florets, about 4 heaping cups
½ to 1 tsp. kosher salt
½ tsp. garam masala
1/8 tsp. cayenne pepper (optional)
freshly ground black pepper to taste
Cilantro sprigs for garnish
Directions
Heat a large wide sauté with the vegetable oil. When hot, add the cumin and mustard seeds. Let them toast for a minute, but as soon as the seeds begin to pop you can add the garlic, ginger, and chiles. Stir for about 30 seconds, then add the cauliflower florets.
Stir fry for 5 to 7 minutes, until the florets turn brown in some spots.
(While the cauliflower is cooking, mix the salt, garam masala, black pepper, and the optional cayenne in a small dish so that it’s ready to add to the pan.)
Add the seasonings, toss to blend, then add ÂĽ cup of water. Stir quickly and cover, turn the heat down a bit, let the cauliflower finish steaming for 3 more minutes. If not completely done yet, add another ÂĽ cup of water and continue to steam.
Garnish with chopped cilantro if using.
Country:
India
Notes and Instructions
Recipe and photo credit: Linda McElroy.