Cauliflower with Ginger and Cilantro

Sauteed with a blend of Indian spices, plain cauliflower becomes exotic.


  • 3 tablespoons vegetable oil
  • 2 teaspoons yellow mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 shallots, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup chopped fresh cilantro, plus 3 tablespoons for garnish
  • 1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into small florets
  • 1/2 cup water


  1. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard and cumin seeds 1 minute until fragrant.
  2. Add the ginger, garlic, and shallots. Cook 2 minutes until soft.
  3. Add salt, coriander, turmeric, cayenne, and cilantro. Cook 1 minute more.
  4. Add the cauliflower, stirring to coat it with the oil. Add 1/2 cup water and steam the mixture, covered, for 6 to 10 minutes, or until the cauliflower is just tender.
  5. Season the cauliflower mixture with salt and pepper. Serve garnished with the 3 tablespoons of chopped cilantro.
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