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  Cauliflower with Scallions

3 Tbs vegetable oil
1/2 tsp black* or yellow mustard seeds
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
12 to 15 scallions, green and white parts, cut into 1/2 inch pieces
1 medium head cauliflower, cut into small florettes
1/4 cup water
Salt to taste

Heat the oil in a large skillet over high heat until very hot. Add the mustard seeds and saute for 15 seconds, covering the skillet to avoid splatters of hot oil from the popping of the seeds. Add the turmeric, cayenne, and scallions, stirring for 15 seconds. Add the cauliflower and water and stir to combine. Reduce the heat to low and simmer covered until the cauliflower is tender, about 15 to 20 minutes. Remove the lid and increase the heat to medium, stirring constantly until all of the liquid has evaporated and the cauliflower is lightly browned. Serve immediately.

* Black mustard seeds are available in finer supermarkets and Indian specialty shops.

Yield: 4 to 6 Servings