Poppy-Seed-Crusted Cauliflower

1. 1

   Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste.

2. 2

   Set aside.

3. 3

   In a medium bowl, combine turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar; add cauliflower and toss until evenly coated.

4. 4

   Set aside.

5. 5

   In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat.

6. 6

   When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.

7. 7

   Add remaining 1 tablespoon oil to skillet over medium heat.

8. 8

   When oil is hot, add nigella seeds, bay leaves, and whole chilies.

9. 9

   Stir-fry 15 seconds, then add poppy seed paste.

10. 10

    Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1/2 teaspoon each salt and sugar until cauliflower is coated.

11. 11

    Add 2/3 cup water; bring to a boil.

12. 12

    Cover, reduce heat to low, and simmer 4 to 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.