INGREDIENTS:

2 tsps oil

½ tsp cumin seeds

½ tsp black mustard seeds

1 small hot chilli, seeded, or ¼ tsp red pepper flakes

2 tsps grated fresh ginger or ½ tsp dried ginger

½ tsp chilli powder

½ tsp ground coriander

¼ tsp salt

Freshly ground black pepper

1 large head cauliflower, cut into florets and blanched

2 tsps lemon juice

2 tsps chopped fresh cilantro

PREPARATION:

Heat the oil in a wide skillet over medium heat. Add the cumin seeds, mustard seeds, and the chilli. When the mustard seeds begin to pop, add the ginger, chilli powder, coriander, salt, pepper, and cauliflower and mix well. Add ½ cup of water and cover the pan. Let the cauliflower steam for 3 or 4 minutes, until it is heated through. Add the lemon juice and cilantro and mix well. Makes 4 servings. 

Very Vegetarian , by Jannequin Bennett, forward by Carl Lewis, published by Rutledge Hill Press, Nashville, TN Reprinted by Permission.