This is not an “old” recipe for us, but it is so good; it is also remarkably simple! Supposedly it comes from a chef by the name of Julie Sahni, who I understand is the owner of a couple of Indian restaurants, is a cookbook author, and has a renowned cooking school.
- 1 head cauliflower
- 2 small bunches of green onions, cleaned and chopped (include all of the green!)
- 2 teaspoons black mustard seeds
- 2 teaspoons cumin seeds
- ½ teaspoon turmeric
- Kosher salt to taste
- 1/3 cup warm water
- ¼ cup ghee
- 1/3 cup chopped fresh cilantro (I often use just a few cubes of Kosher frozen cilantro)
Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside.
Measure out the seeds into a small bowl, measure the turmeric into a separate small bowl (or have it and the measuring spoon ready – or eyeball it), as well as the water, and place them right beside the stove.
Heat the ghee, over high heat, in a wok or large sauté pan that has a lid of some kind. When the ghee is hot, add the mustard and cumin seeds. Keep the lid handy because the seeds may spatter and pop when added. When the seeds top sputtering, add the turmeric and immediately add the cauliflower.
Stir-fry the cauliflower until it’s evenly coated with spice-infused ghee. Add the green onions, salt, and water; mix and cover with the lid. Cook over medium heat and toss a couple of times until the cauliflower is soft, about ten minutes. Uncover, fold in the cilantro, and continue stir-frying until the excess moisture evaporates and the cauliflower looks glazed, about five minutes. Turn off heat and serve.
Note: the original recipe calls for 1 teaspoon of fennel seeds in addition to the mustard and cumin seeds but certain people in our home don’t like them, so I omit them. It tastes fabulous without!