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Curried Cauliflower

From Athens Locally Grown

<p>For a satisfying, complete meal serve this with saffron basmati rice and dal. You can add green peas or small bits of broccoli for some attractive color on your plate.</p>
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: 4 to 5

1 tablespoon ghee or vegetable oil
1/2 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon sea salt
1 medium head cauliflower, cut into bite-sized pieces
1/2 cup water
2 teaspoons crushed coriander seeds
1/2 teaspoon curry powder

Step by Step Instructions
  1. Heat the ghee or oil in a medium skillet over medium-high heat. Add the mustard seeds. As soon as they start to pop, stir in the turmeric and salt. Add the cauliflower; mix well. Cover and cook for 5 minutes.
  2. Stir in the water, coriander, and curry. Adjust the heat to low and cook, covered, for 5 minutes.