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Brian Sunter

Cauliflower with Fennel and Mustard Seeds

Baghari phool gobi — cauliflower florets stir-fried with fennel seeds, mustard seeds, and spices.

36 min 6 servings
side cauliflower fennel mustard seeds indian vegetarian
Scale
Units

Ingredients

  • 2 large head cauliflower
  • 7 tbsp vegetable oil
  • 2 tsp fennel seeds
  • 1 tbsp black mustard seeds
  • 1 tbsp garlic
  • 0.25 tsp ground turmeric
  • 0.25-0.75 tsp cayenne pepper
  • 1.50 tsp salt
  • 4 tbsp water

Equipment

  • frying pan

Instructions

Prepare the Cauliflower

1

Cut the 1 large head cauliflower into delicate florets that are no longer than 5cm/2 inches, no wider at the head than 2.5cm/1 inch and about 1cm/1/2 inch thick. Put them into a bowl of water for at least 30 minutes . Drain them just before you get ready to cook.

Cook

2

Heat the 7 tbsp vegetable oil in a 25-30cm/10-12 inch frying pan over a medium flame. When hot, put in the 2 tsp fennel seeds and 1 tbsp black mustard seeds . As soon as the mustard seeds begin to pop, put in the 1 tbsp garlic , very finely chopped. Stir and fry until the garlic pieces are lightly browned. Add the 0.25 tsp ground turmeric and 0.25-0.75 tsp cayenne pepper . Stir once and quickly put in the 1 large head cauliflower , 1.50 tsp salt , and 4 tbsp water .

3

Stir and cook over a medium heat for 6-7 minutes or until the cauliflower is just done. It should retain its crispness and there should be no liquid left. If the water evaporates before the cauliflower is done, add a little more.

View Cooklang Source
recipe.cook 
---
title: Cauliflower with Fennel and Mustard Seeds
description: "Baghari phool gobi — cauliflower florets stir-fried with fennel seeds, mustard seeds, and spices."
servings: 6
time: 45 minutes
tags: [cauliflower, fennel, mustard seeds, indian, vegetarian, side]
cuisine: Indian
difficulty: easy
---

== Prepare the Cauliflower ==

Cut the @cauliflower{1%large head} into delicate florets that are no longer than 5cm/2 inches, no wider at the head than 2.5cm/1 inch and about 1cm/1/2 inch thick. Put them into a bowl of water for at least ~{30%minutes}. Drain them just before you get ready to cook.

> You need about two medium-sized cauliflowers for this dish, or a single large one. When the florets have all been cut, you should end up with about 900g (2lb) of the vegetable.

== Cook ==

Heat the @vegetable oil{7%tbsp} in a 25-30cm/10-12 inch #frying pan{} over a medium flame. When hot, put in the @fennel seeds{2%tsp} and @black mustard seeds{1%tbsp}. As soon as the mustard seeds begin to pop, put in the @garlic{1%tbsp}, very finely chopped. Stir and fry until the garlic pieces are lightly browned. Add the @ground turmeric{1/4%tsp} and @cayenne pepper{1/4-3/4%tsp}. Stir once and quickly put in the @cauliflower{1%large head}, @salt{1.5%tsp}, and @water{4%tbsp}.

Stir and cook over a medium heat for ~{6-7%minutes} or until the cauliflower is just done. It should retain its crispness and there should be no liquid left. If the water evaporates before the cauliflower is done, add a little more.

> If your frying pan is smaller than the suggested size, the cauliflower will take longer to cook. In that case, it might be a good idea to cover it for 5 minutes.

> You could serve this dish with Chicken in a sweet red pepper sauce and rice.