Roasted cauliflower with mustard seeds
This Indian take on cauliflower gives it a dynamic taste. Reheat in a 350 F oven for about 10 minutes.
Servings: 6
Ingredients
1 cauliflower, cut into small florets (about 10 cups)
2 tablespoons vegetable oil
1 tablespoon mustard seeds
2 teaspoons cumin seeds
1 tablespoon lemon juice
ΒΌ cup plain yogurt
Salt and freshly ground pepper
Method
Preheat oven to 450 F. Toss cauliflower with 1 tablespoon of oil. Place on baking sheet and bake for 15 minutes or until crisp tender.
Heat remaining oil in a large skillet on high heat. Add mustard and cumin seeds and stir-fry for 1 minute or until the seeds begin to pop. Add cauliflower, reduce heat to medium low and toss together until cauliflower is coated with seeds. Stir in lemon juice and yogurt. Season with salt and pepper.
