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Cauliflower with Scallions


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  • 3 Tbs (45 ml) ghee
  • 1/2 tsp (2 ml) black* or yellow mustard seeds
  • 1/2 tsp (2 ml) turmeric
  • 1/4 tsp (1 ml) cayenne pepper, or to taste
  • 12 - 15 scallions, green and white parts, cut into 1/2-inch (1 cm) pieces
  • 1 medium head cauliflower, cut into small florets
  • 1/4 cup (60 ml) water
  • Salt to taste


Servings 4


Step 1

Heat the ghee 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 fat 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. Serves 4 to 6.

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