RECIPE

© Quentin Bacon

Turmeric-Ginger Cauliflower

• Recipe by Sai Viswanath

In this delicious side dish, Viswanath seasons cauliflower with turmeric and ginger as well as mustard seeds and chile pepper (as cooks do in southern India), then oven-roasts them (a northern Indian technique). Tossing the cauliflower with tomatoes is an American influence, since Indians use tomatoes primarily in sauces.

• Fast
• Make-Ahead

Ingredients

1. 2 tablespoons vegetable oil
2. 1 medium tomato, seeded and finely chopped
3. 1 tablespoon black mustard seeds
4. 1/2 jalapeño, seeded and minced
5. 1 teaspoon minced peeled fresh ginger
6. 1/2 teaspoon turmeric
7. 1 head cauliflower (2 1/4 pounds), cut into 1-inch florets
8. Salt

Directions

1. Preheat the oven to 425°. In a small bowl, mix the oil with the tomato, mustard seeds, jalapeño, ginger and turmeric. On a large, rimmed baking sheet, toss the cauliflower florets with the flavored oil. Season with salt and spread the cauliflower in an even layer. Roast for about 25 minutes, or until lightly browned and barely tender. Serve hot or at room temperature.