Diann and I made this during her recent trip out to meet Gabriel. It was really tasty and quick. We prepped the ingredients and spices ahead of time because they are added to the dish in quick succession. Yummy way to prep cauliflower.
Ingredients
5 tablespoons vegetable oil
1 teaspoon whole cumin seeds
2 teaspoons peeled, minced fresh ginger
1/4 teaspoon cayenne pepper
4 teaspoons ground coriander seeds
1/4 teaspoon ground turmeric
1 medium-sized cauliflower, cut into slim florets
3/4 teaspoon salt, or to taste
2 teaspoons lemon juice
4 tablespoons finely grated parmesan cheese
Heat the oil in a wok or a large pan over a high flame. When hot, put in the cumin seeds. After a few seconds, put in the ginger. Stir once or twice. Now put in the cayenne, coriander, and turmeric. Stir quickly and put in the cauliflower and salt. And about 1/2 cup water, cover, and continue to cook on fairly high heat for about five minutes or until the cauliflower has just cooked through and the liquid has evaporated. Remove the cover, turn the heat down and add the lemon juice. Taste for seasoning. The cauliflower should be slightly undersalted. Empty the cauliflower into a serving dish. Sprinkle the cheese over the top and toss. Serve immediately.
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