Caught up. Woohoo.

[madbaker]

Cauliflower and Scallions vaguely Indian-style

1 head cauliflower, about 1.25 lbs
2 bunches scallions
2 tsp black mustard seeds
2 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp turmeric (I used saffron)
salt
1/3 cup warm water
1/4 cup light vegetable oil (I used mustard oil)
1/3 chopped fresh coriander leaves (I used basil)
also: 1 onion, 6 cloves garlic.

Separate and cut the cauliflower into 1" florets. Peel the stem and slice thinly. Trim the scallions and chop. Measure out the spices and place next to the stove with water.

Heat the oil in a wok over high heat. Add the mustard, cumin, and fennel. When the seeds stop sputtering, add the saffron and cauliflower. Stir-fry until it's evenly coated with spicy oil. Add the scallions, salt and water. Mix and cover. Cook over medium heat, tossing a couple times, until the cauliflower is soft - about 10 minutes. Uncover, fold in the coriander, and stir-fry until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Serve warm.

What worked: The combination of purple and white cauliflower, with the fresh basil leaves, was extraordinarily pretty. It tasted okay and was (sigh) healthy.

What didn't: It was uninspiring.

Will I make it again? I might, but it's not a must-have.

What I'm reading: Kay Kenyon, City Without End

Comments

[albionwood.livejournal.com]

Hmmm, that sounds quite good, and it's cauliflower season up here (though not for me, I never got any planted). What do you suppose would make it better? I'd add some chili sauce, and probably substitute vegetable stock for water. Any other suggestions?

Also, did the purple cauliflower keep its color after cooking?

[madbaker.livejournal.com]

Both those things would help. And yes, the purple cauliflower stayed a very nice purple - a good contrast to the white cauliflower and the dark green basil.