Serves 4–6

Punjab, meaning “Five Rivers,” is a state located in northwestern India. It is known as a land of high spirits and prosperity due to its fertile soil and many rivers.

Indian-Scented Cauliflower

3 tablespoons vegetable oil

1 teaspoon mustard seeds

1 clove garlic, minced

1 (2-inch) piece ginger, peeled and minced

½ teaspoon turmeric

½ medium to large head of cauliflower, separated into florets and cut into pieces

1 teaspoon salt

3 tablespoons water

½ teaspoon Garam Masala (see recipe on page 273)

  1. In a saucepan large enough to easily hold the cauliflower, heat the vegetable oil over medium-high heat. Add the mustard seeds and fry until they pop. Add the garlic and the ginger; stirring constantly, cook until the garlic just begins to brown.
  2. Stir in the turmeric. Add the cauliflower pieces and toss to coat with the spice mixture.
  3. Add the water, cover, and let steam for 6 to 10 minutes or until done to your liking.
  4. Pour off any excess water and sprinkle with the garam masala.