Sauteed Cauliflower With Mustard Seeds And Chiles
serves 2-4
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1 large head cauliflower, cut into florets
1 serrano, thinly sliced
3 tablespoons vegetable oil
1 tablespoon whole mustard seeds
1/2 teaspoon kosher salt
1/4 cup water
prep: 10 minutes
total: 20 minutes
large sauté pan
1. Rinse and dry the cauliflower. Cut the head in half through the core. Cut each half in half again through the core. Cut out and discard the cores. Cut the florets into bite-size pieces. Thinly slice the serrano (then wash your hands to avoid burning your face or eyes).
2. Heat the vegetable oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the mustard seeds and chilies and stir. Cook, stirring or shaking the pan frequently, until the mustard seeds begin to pop, 1-2 minutes.
3. Add the cauliflower and season it with the salt. Cook, leaving the cauliflower alone, until it browns in spots, 2-4 minutes (lower the heat if the mustard seeds risk burning).
4. Add the water (be careful of splattering), and cover. Cook, stirring occasionally, until the cauliflower is tender but not falling apart, another 3-5 minutes.
2. Heat the vegetable oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the mustard seeds and chilies and stir. Cook, stirring or shaking the pan frequently, until the mustard seeds begin to pop, 1-2 minutes.
3. Add the cauliflower and season it with the salt. Cook, leaving the cauliflower alone, until it browns in spots, 2-4 minutes (lower the heat if the mustard seeds risk burning).
4. Add the water (be careful of splattering), and cover. Cook, stirring occasionally, until the cauliflower is tender but not falling apart, another 3-5 minutes.
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