Cauliflower with ginger and mustard seeds

Ingredients:

• 1 large head of cauliflower, cut into 2.5 cm florets (about 800-900 g)
• 3 tablespoons of vegetable oil
• 2 tsp yellow mustard seeds or black mustard seeds
• 2 tsp grated peeled fresh ginger root
• 1/2 teaspoon turmeric
• 1.5 tsp fresh lemon juice
• 3 tablespoons chopped fresh cilantro (optional)

Preparation:

1. Heat oil in a large skillet over medium heat until hot but not smoking. Cover the pan with a lid and fry the mustard seeds, stirring occasionally, until they stop popping.
2. Add the ginger root and turmeric and cook, stirring, for 30 seconds. Add the cauliflower, stir to coat with oil, then add 1/2 cup water. Cover the pan and simmer, adding more water a few tablespoons at a time as it evaporates, until the cauliflower is tender, about 6-10 minutes. Season the cauliflower with lemon juice, salt, and pepper, and add cilantro (if using).