--- title: "Cauliflower with Fennel and Mustard Seeds" description: "Baghari phool gobi, cauliflower florets stir-fried with fennel seeds, mustard seeds, and spices." url: "https://briansunter.com/recipes/cauliflower-with-fennel" --- # 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. Note 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 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. Note 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. Note You could serve this dish with Chicken in a sweet red pepper sauce and rice. 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 rating: 4.5 --- == 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. ```