Ginger-Lime Cauliflower

By tammy1365

Ingredients

• 1/2 tsp. kosher salt plus more
• 1 2” piece ginger, peeled
• 1/2 medium head cauliflower, cut into small florets
• 1 Tbsp. olive oil
• 1 tsp. yellow mustard seeds
• 1 tsp. fennel seeds
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground turmeric
• 1/4 cup fresh lime juice
• Cilantro leaves with tender stems (for serving)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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.

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.

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.

Top with cilantro just before serving.

DO AHEAD: Cauliflower can be made 3 days ahead. Cover and chill.

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.

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.

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.

Top with cilantro just before serving.

DO AHEAD: Cauliflower can be made 3 days ahead. Cover and chill.

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.

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.

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.

Top with cilantro just before serving.

DO AHEAD: Cauliflower can be made 3 days ahead. Cover and chill.