Cauliflower with Spices
(Baghari Phool Gobi)


  • 1/4 cup vegetable oil
  • 2 teaspoons black mustard seed*
  • 1 teaspoon fennel seed
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground red pepper
  • 1 small head cauliflower, separated into florets
  • 1/2 teaspoon salt

* If black mustard seed is not available, substitute yellow mustard seed.


  1. Heat oil in 12-inch skillet until hot. Cook and stir mustard and fennel seeds over medium heat until mustard seed pops, about 2 minutes.
  2. Add garlic, turmeric and red pepper. Cook and stir until garlic is light brown.
  3. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until cauliflower is crisp-tender and liquid is evaporated, 18 to 20 minutes.

Yield: 6 servings

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