Garlic Ginger Cauliflower

By vdub

Ingredients

• 3 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1/2 mustard seeds
• 3 cloves garlic, peeled and finely chopped
• 1-inch piece fresh ginger, peeled and cut into fine shreds
• 1 pound cauliflower florets
• 1 to 3 fresh, hot green chilies
• 3/4 teaspoon sea salt
• Freshly ground black pepper
• 1/2 teaspoon store-bought garam masala
• 1/8 teaspoon cayenne pepper or to taste

Details

Servings 4
Adapted from members.28dayveganchallenge.com

Preparation

Step 1

Put the oil in a wok and set over medium-high heat. When the oil is hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop – after a few seconds – put in the garlic, ginger,cauliflower and green chilies, all at the same time. Stir and fry for 5 to 7 minutes or until the cauliflower has turned somewhat brown.
Now put in the salt, black pepper, garam masala, and cayenne and give the florets a good toss. Put in ¼ cup
water and cover the wok immediately. Cook for 2 minutes and serve.