Cauliflower With Black Mustard Seeds

• 1 head cauliflower, about 1-1/4 pounds
• 2 bunches scallions or 2 small green onions
• 2 teaspoons black mustard seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fennel seed
• 1/2 teaspoon turmeric
• salt
• 1/3 cup warm water
• 1/4 cup light vegetable oil
• 1/3 cup chopped fresh coriander (optional)

1. Separate and cut the cauliflower into 1-inch florets. Set aside.
2. Trim the scallions and chop them,including the entire green part. Set aside.
3. Measure out the spices and place them,as well as the water, right next to the stove.
4. Heat the oil in a wok or saute pan over high heat. When the oil is hot, add the mustard, cumin, and fennel. Keep a pot lid handy since the seeds may splatter and splutter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower.
5. Stir-fry the cauliflower until its evenly coated with spice-infused oil. Add the scallions, salt, and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve.

cauliflower, scallions, black mustard seeds, cumin seeds, fennel seed, turmeric, salt, water, vegetable oil, fresh coriander

Taken from www.food.com/recipe/cauliflower-with-black-mustard-seeds-186022 (may not work)