Cauliflower with fennel and mustard seeds
Source: Cauliflower with fennel and mustard seeds (Baghari phool gobi), Madhur Jaffrey's Indian Cooking, pg 109, Site Name
Local Cookbook: Madhur Jaffrey's Indian Cooking
- 1 head cauliflower, large
- 1 Tbsp garlic, very finely minced
- 7 Tbsp vegetable oil,
- 2 tsp fennel seeds, whole
- 1 Tbsp black mustard seeds, whole
- 1 tsp turmeric, ground
- 1 1/2 tsp salt,
- 1/4 tsp cayenne pepper,
Cauliflower has been much in the news in Vancouver for being very expensive. Rachael came home with a very large head of cauliflower that was very reasonable in price, and I was excited to try another whole spice experiment from Jaffrey’s book.
Unfortunately, I thought we had yellow mustard seeds, but didn’t. Then I decided that substituting a mix of fenugreek and coriander might be a sort of similar interesting flavour direction.
I was incorrect.
I was happy with the cooking method generally. I made it in a wok, and used a mix of coconut oil and canola oil, but didn’t quite use 7 Tbsp. The garlic was nice and fragment, and the little bit of turmeric coloured the cauliflower nicely. The cauliflower was fairly crisp and a little toasted, and I drained it on paper towel and it wasn’t too oily.
I added a little bit of fresh squeezed lemon while serving it, and it brightened it up nicely.
Either the fenugreek or the coriander (or both) took things in a weird direction. If (when!) I do it again, just the fennel seed would be nice, and I could even just add some dry mustard power.