January 14, 2006

Cauliflower with Mustard and Fennel Seeds

1 large head of cauliflower, cut into florets
2 tablespoons oil
1 tablespoon black mustard seeds
3 cloves garlic, minced
2 teaspoons fennel seeds
1/2 teaspoon ground turmeric

Heat the oil in a large saucepan. Add mustard and fennel seeds. When the mustard seeds begin to pop, 2-3 minutes, add the garlic. Saute until the garlic is just beginning to brown. Add the tumeric. Stir to combine. Add cauliflower and stir. Continue to cook, stirring occasionally, until the cauliflower is warmed through, about 6-8 minutes.

My thoughts:
This really works best in a large, flat saucepan. The smaller the pan, the harder it is to coat the cauliflower and the longer it takes to heat up. Even with a small pan, it is an amazing quick side dish to an Indian meal.

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