January 14, 2006
Cauliflower with Mustard and Fennel Seeds
Cauliflower with Mustard and Fennel Seeds
Ingredients:
1 large head of cauliflower, cut into florets
2 tablespoons oil
1 tablespoon black mustard seeds
3 cloves garlic, minced
2 teaspoons fennel seeds
1/2 teaspoon ground tumeric
Directions:
Heat the oil in a large saucepan. Add mustard and fennel seeds. When the mustard seeds begin to pop, 2-3 minutes, add the garlic. Saute until the garlic is just beginning to brown. Add the tumeric. Stir to combine. Add cauliflower and stir. Continue to cook, stirring occasionally, until the cauliflower is warmed through, about 6-8 minutes.
My thoughts:
This really works best in a large, flat saucepan. The smaller the pan, the harder it is to coat the cauliflower and the longer it takes to heat up. Even with a small pan, it is an amazing quick side dish to an Indian meal.
Add pictures of food you made using my recipes to the 
Have a question about an ingredient, my recipes, me or the blog?
First, check out the 
Since 2004, Coconut & Lime has been the only food blog that features only 100% original recipes. Click 
0 Comments:
Post a Comment
<< Home