Cauliflower with ginger and mustard seeds
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Cauliflower with ginger and mustard seeds - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large head of cauliflower, cut into 2.5 cm florets (about 800-900 g)
- 3 tablespoons of vegetable oil
- 2 tsp yellow mustard seeds or black mustard seeds
- 2 tsp grated peeled fresh ginger root
- 1/2 teaspoon turmeric
- 1.5 tsp fresh lemon juice
- 3 tablespoons chopped fresh cilantro (optional)
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Cooking the dish according to the recipe:
- Heat oil in a large skillet over medium heat until hot but not smoking. Cover the pan with a lid and fry the mustard seeds, stirring occasionally, until they stop popping.
- Add the ginger root and turmeric and cook, stirring, for 30 seconds. Add the cauliflower, stir to coat with oil, then add 1/2 cup water. Cover the pan and simmer, adding more water a few tablespoons at a time as it evaporates, until the cauliflower is tender, about 6-10 minutes. Season the cauliflower with lemon juice, salt, and pepper, and add cilantro (if using).
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