Fennel-spiced Cauliflower Florets
This recipe was given to us by a family friend who often serves it at her own cocktail parties. She found it in the cookbook Madhur Jaffrey’s Indian Cooking. The unusual spices turn plain cauliflower into a delicacy.
1 large cauliflower head
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.
The cauliflower can be made 1 day ahead and kept covered and refrigerated. Bring it to room temperature before serving.