Poppy-Seed-Crusted Cauliflower
- 5 tbsp. black or white poppy seeds (see Tips & Techniques)
- 6 small dried hot red chiles
- 1/2 tsp. ground turmeric
- 1 tsp. salt
- 1 tsp. sugar
- 1 medium cauliflower
- 3 tbsp. vegetable oil
- 1/2 tsp. Nigella seeds
- 2 bay leaves
- Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste.
- Set aside.
- In a medium bowl, combine turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar; add cauliflower and toss until evenly coated.
- Set aside.
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat.
- When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.
- Add remaining 1 tablespoon oil to skillet over medium heat.
- When oil is hot, add nigella seeds, bay leaves, and whole chilies.
- Stir-fry 15 seconds, then add poppy seed paste.
- Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1/2 teaspoon each salt and sugar until cauliflower is coated.
- Add 2/3 cup water; bring to a boil.
- Cover, reduce heat to low, and simmer 4 to 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.
black, chiles, ground turmeric, salt, sugar, cauliflower, vegetable oil, nigella seeds, bay leaves
Taken from www.delish.com/recipefinder/poppy-seed-cauliflower-vegetarian-recipes (may not work)