3 tablespoons vegetable oil
2 teaspoons yellow mustard seeds or black mustard seeds (available at East Indian markets and some specialty foods shops)
2 teaspoons grated peeled fresh gingerroot
1/2 teaspoon turmeric
1 large head cauliflower (about 1 3/4 to 2 pounds), cut into in small 1-inch florets
1 1/2 teaspoons fresh lemon juice
3 tablespoons chopped fresh coriander, optional

In a large skillet, heat the oil over moderate heat until it is hot but not smoking; cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, until the cauliflower is just tender, about 6 to 10 minutes. Season the cauliflower mixture with the lemon juice, salt, and pepper and stir in the coriander, if using.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings

Recipe courtesy Gourmet Magazine