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1 large cauliflower head
7 tablespoons peanut oil
2 teaspoons whole fennel seeds
1 tablespoon whole black mustard seeds
2 to 3 garlic cloves, finely minced
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon salt
4 tablespoons water |
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Cut the cauliflower into bite-size florets. Put them in a bowl of cold water for at least half an hour and wait to drain until you’re ready to cook them.
Heat the peanut oil in a large skillet over medium heat. When the oil is hot, put in the fennel seeds and mustard seeds. As soon as the mustard seeds begin to pop, add the garlic. Cook, stirring frequently, until the garlic is lightly browned, 1 to 2 minutes.
Add the cayenne and turmeric. Stir once to combine, then put in the cauliflower, salt, and water. Stir once, then cover the pan and cook 4 to 5 minutes.
Remove the cover and continue to cook until the liquid has evaporated and the cauliflower is cooked through but still slightly crisp, another 3 to 5 minutes. If the water evaporates before the cauliflower is cooked, add a little more.
Serve warm or at room temperature with toothpicks.
Makes about 6 cups of cauliflower.
Make-Ahead Factor
The cauliflower can be made 1 day ahead and kept covered and refrigerated. Bring it to room temperature before serving.
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