Cauliflower With Ginger And Mustard Seeds Recipes

Steps:

• Preheat oven to 425 degrees F.
• Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
• Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

Steps:

• In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard and cumin seeds 1 minute until fragrant.
• Add the ginger, garlic, and shallots. Cook 2 minutes until soft.
• Add salt, coriander, turmeric, cayenne, and cilantro. Cook 1 minute more.
• Add the cauliflower, stirring to coat it with the oil. Add 1/2 cup water and steam the mixture, covered, for 6 to 10 minutes, or until the cauliflower is just tender.
• Season the cauliflower mixture with salt and pepper. Serve garnished with the 3 tablespoons of chopped cilantro.

Steps:

• In a large skillet, heat the oil over moderate heat until it is hot but not smoking; cook the mustard seeds, covered, stirring occasionally, until the popping subsides.
• Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds.
• Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, until the cauliflower is just tender, about 6 to 10 minutes.
• Season the cauliflower mixture with the lemon juice, salt, and pepper and stir in the coriander, if using.
• Enjoy!

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
• Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
• Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Steps:

• Trim cauliflower leaves and cut out about 1-1/2 inches of stem, making sure florets stay intact. Rinse and blot dry. Place in the center of a square sheet of foil on a baking sheet.
• Combine oil & garlic. Gently warm until fragrant, but do not let garlic turn brown. Strain oil thru fine sieve, pressing on garlic to get all oil. Discard garlic. Stir mustard seeds and pepper into oil.
• Spoon warm oil mixture as evenly as possible over cauliflower. Sprinkle evenly with salt. Crimp foil to hug base of cauliflower.
• Bake uncovered at 375 degress about 1-1/2 hours or until just tender (test with tip of sharp paring knife.
• Can be made a day ahead, refrigerated (wrap air-tight), brought to room temperature, and reheated in microwave.
• Place on a platter layered with kale leaves. Sprinkle with fresh parsley or chopped chives. Cut in eight wedges and serve hot, garnished with lemon wedges.

Steps:

• Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
• Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.