The flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.
Recipe information
Yield
6 Servings
Ingredients
½
1
½
1
1
1
1
1
1
¼
Need to make a substitution?
Preparation
Step 1
Toss jalapeño and ½ tsp. salt in a small bowl. Finely grate ginger and squeeze juice into jalapeño mixture (you should have about 1 Tbsp. juice); discard pulp. Set jalapeño mixture aside.
Step 2
Cook cauliflower in a medium pot of boiling salted water until tops of florets are slightly translucent, about 1 minute; drain and rinse under cold water. Set aside.
Step 3
Cook oil and mustard seeds in a medium saucepan over medium-high heat, stirring, until seeds begin to pop, about 2 minutes. Add fennel seeds, coriander, cumin, and turmeric. Cook, stirring, until fragrant, about 1 minute. Remove saucepan from heat and mix in lime juice and reserved jalapeño mixture. Let cool; season with salt. Add reserved cauliflower to saucepan and let marinate at least 1 hour.
Step 4
Top with cilantro just before serving.
DO AHEAD: Cauliflower can be made 3 days ahead. Cover and chill.