Cauliflower with Ginger And Mustard Seeds

Ready in 1h

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1 lg Head cauliflower; (about 1
; foods shops) or
3 tb Vegetable oil
; in small flowerets
3 tb Chopped fresh coriander if
2 ts Grated peeled fresh
; seeds
; diameter
; Indian markets and
1 1/2 ts Fresh lemon juice; or to
; about 1 inch in
; some specialty
2 ts Black mustard seeds;
; pounds), cut into
; yellow mustard
1/2 ts Turmeric

Original recipe makes 1 servings



In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender. Season the cauliflower mixture with the lemon juice and salt and pepper and stir in the coriander. Serves 6. Gourmet March 1991

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