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.
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
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 ¼ 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 ¼ cup of water and continue to steam.
Garnish with chopped cilantro if using.
Notes and Instructions
Recipe and photo credit: Linda McElroy.