Another great immunity-boosting dish, cauliflower being a member of the brassica family. The humble cauliflower is low-fat and low-carb and we should eat a lot more of it. I combined it with my Bangladeshi dhal for a veggie meal, but you could also serve this with red or basmati rice and it would be equally satisfying.
Dont worry if you cant get different mustard seeds, just use the ones you have; equally with nigella/kalonji which I didn’t have on the day I cooked this, so I added black sesame seeds, which i did have! Once again, thanks to Rick Stein for this dish.
2 tsp yellow mustard seeds
2 tsp black mustard seeds
3 tbsp coconut oil
1 medium cauliflower, broken up into florets
1 tsp cumin seeds
2 small or 1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 inch peeled ginger, finely chopped
1 tsp turmeric root, peeled and finely chopped, or turmeric powder
3 mild green chillies, finely chopped and deseeded
1 tbsp tamarind water
1 tsp salt
2 tsp nigella/kalonji seeds
coriander leaves to garnish
Grind the mustard seeds into a fine powder in a mortar or spice grinder.
Heat the oil in a large pan, add the cumin seeds and the cauliflower and shake around until the cauliflower is immersed the oil and seeds. Add the onion, garlic, ginger, turmeric, green chillies, tamarind water, 2-3 tbsp water and 1 tsp salt.
Cover and cook gently until the cauliflower is just cooked, but still crunchy.
Add the mustard powder and nigella seeds, toss around and serve, garnished with coriander leaves