Curried Cauliflower with Cardamom and Mustard recipe from Curtis Stone. A spicy way to have cauliflower as a side dish or main event.
- 1 teaspoon black mustard seeds
- 1 teaspoon yellow mustard seeds
- 3 cardamom pods
- 1 serrano chile, seeded and minced
- 2 garlic cloves, minced
- 1 teaspoon tamarind puree
- 1 teaspoon ground turmeric
- 2 tablespoons mustard oil
- 1 onion, very thinly sliced
- 1 head cauliflower (about 2 pounds), cut into small florets
- Using a mortar and pestle or a spice grinder, crush the mustard seeds and cardamom pods into a fine powder. If using a spice grinder, transfer the spices to a bowl.
- Add the chile and garlic to the spices, and crush to form a paste. Mix in the tamarind puree and turmeric then ½ cup of water to thin the paste and form a smooth sauce-like consistency.
- Heat the mustard oil in a large heavy frying pan over medium-high heat. Once the oil is almost smoking, reduce the heat to medium and add the onions. Sprinkle with some salt. Sauté for 4 minutes, or until the onions are pale golden.
- Add the cauliflower and fry for 6 minutes or until lightly browned. Drizzle the spice mixture over the cauliflower and stir well to coat. Bring to a boil then reduce the heat to medium-low.
- Cover the pan and cook for 12 minutes, stirring occasionally, or until the cauliflower is nearly tender. To prevent the cauliflower from sticking to the pan as it cooks, add a little more water as needed.
- Remove the lid and simmer uncovered, until the excess liquid evaporates and the mixture is dry.