Introduction:

I love this dish, because it’s simple, especially when I pick up pre-cut cauliflower from Whole Foods.  And if you are a busy professional, make it easy: pick up the pre-cut stuff!  You will probably notice later on that this recipe is similar to one that comes later: Indian Cauliflower with Peas.  What’s the main difference?  We don’t have peas here.  So let’s get started:

Ingredients:

1. 1 package of pre-cut cauliflower from Whole Foods
2. 1 package of diced onions from Whole Foods
3. Olive oil (or any cooking oil)
4. Mustard seeds
5. Cumin seeds
6. Coriander powder
7. Turmeric powder
8. Curry powder
9. Frozen chopped cilantro

Step 1:

Put a large pot on the stove and crank the heat up to medium or medium-high.

Step 2:

Put 6 spoons of oil into the pot; wait for a few minutes for it to heat up.

Step 3:

Put 2 spoons of mustard seeds into the pot; wait for a few minutes until the mustard seeds start to pop.  If they don’t pop after 5 minutes, turn up the heat and wait until they do.

Step 4:

Add 2 spoons of cumin powder, 1 spoon of coriander powder, 1 spoon of ginger powder, 1 spoon of curry powder, and 1/2 a spoon of turmeric powder.   Toss in a handful of chopped frozen cilantro leaves, and wait until they thaw enough to mix into the pot’s contents.

Step 5: 

Add ½ the package of diced onions, put the rest in the fridge since you won’t need it.  Stir it around.

Step 6:

Stir the onions thoroughly, and wait for 5 minutes while the onions cook.  Continue to stir occasionally.

Step 7:

Dump in the entire package of diced cauliflower.  Stir it around to mix thoroughly.

Step 8:

Add ½ a cup of water to the pot and stir. and then cover it up for 15 minutes to slowly cook.  If you remember, check once and stir halfway through the 15 minutes.

Step 9:

Uncover the pot, add in 1-2 spoons of salt, stir, and you are done.  Enjoy!!