1/4 cup canola oil
2 teaspoons mustard seeds
1-1/2 teaspoons tumeric
2 teaspoons fresh grated ginger
1 medium onion, sliced thinly
1 head cauliflower, cut into flowerets
1-1/2 teaspoons salt
1/2 to 1 teaspoon red pepper flakes (or to taste)
2 tablespoons lemon or lime juice
2 tablespoons fresh cilantro, chopped
Heat oil in large sauté pan until hot. Add mustard seeds and cover. When seeds stop spattering, add turmeric, grated ginger and onions. Sauté until fragrant, about 3 minutes.
Stir in cauliflower, salt, red pepper flakes and lemon (or lime) juice. Cover and simmer for 17-20 minutes or until cauliflower is tender.
When ready to serve, garnish with sprinkling of chopped cilantro and serve.