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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside. | 2. Trim the scallions and chop them, including the entire green part. Set aside. | 3. Measure out the spices and place them, as well as the water, right next to the stove. | 4. Heat the oil in a wok or a saute an over high heat. When the oil is hot, add the mustard, cumin, fennel. Keep a pot lid handy since the seeds may splatter and sputter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower. | 5. Stir-fry the cauliflower until it's evenly coated with spice-infused oil. Add the scallions, salt, and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander, and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			26.75	5.3179	2.0544	0.2996
scallion	2	bunches		-	-	-	-
black mustard seed	2	teaspoons		-	-	-	-
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
kosher salt				-	-	-	-
water	1/3	cup		0.0	0.0	0.0	0.0
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
coriander	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.