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Curried Cauliflower
Moosewood Restaurant Cooks at Home---brought to our potluck by Diane
Cauliflower at its best, with Indian spices and a touch of lemon.
1 medium head cauliflower
30 ml2 T. oil
5 ml1 tsp. black or brown mustard seeds
10 ml2 tsp. grated fresh ginger root
5 ml1 tsp. ground coriander
2 ml1/2 tsp. turmeric
1 ml1/4 tsp. ground cardamom
1 ml1/8 tsp. cayenne or to taste
120 ml1/2 c. unsweetened apple juice
30 ml2 T. fresh lemon juice
dash of salt
Cut the cauliflower into small florets. Heat the oil in a pan or skillet large enough to hold the cauliflower in a single layer. Add the mustard seeds and cook until they begin to pop. Stir in the ginger, coriander, turmeric, cardamom, cayenne, and the florets and toss together. Pour in the apple and lemon juices, sprinkle with salt, cover and simmer, stirring a couple of times, until the cauliflower is just tender, about 5 minutes. Serve hot or at room temperature.