This vibrant Indian-inspired cauliflower dish is gently sautéed on the stovetop with mustard seeds, turmeric, and fresh ginger until tender and aromatic. The onions melt into the spices to create a golden coating that clings to each floret, while a splash of lemon or lime adds a bright finish. It’s a simple, earthy side that pairs beautifully with lentils, grilled meats, or a bowl of steamed basmati rice.
INGREDIENTS:
1/4 cup canola oil
2 teaspoons mustard seeds
1 1/2 teaspoons turmeric
2 teaspoons fresh grated ginger
1 medium onion, thinly sliced
1 head cauliflower, cut into florets
1 1/2 teaspoons salt
1/2 to 1 teaspoon red pepper flakes (or to taste)
2 tablespoons lemon or lime juice
2 tablespoons chopped fresh cilantro
METHOD:
Heat the oil in a large sauté pan or Dutch oven over medium-high heat. When hot, add the mustard seeds and immediately cover the pan—let them pop and spatter for about 30 seconds until they quiet down.
Stir in the turmeric, ginger, and onions. Sauté until fragrant and the onions are translucent, about 3 minutes.
Add the cauliflower florets, salt, red pepper flakes, and lemon (or lime) juice. Stir well to coat the cauliflower evenly with the spices. Reduce heat to medium-low, cover, and cook for 15–20 minutes, stirring occasionally, until the cauliflower is tender and lightly caramelized.
Remove from the heat and transfer to a serving dish. Sprinkle with chopped cilantro and serve warm.
