Ingredients:
1 large cauliflower, trimmed and cut into 1-inch florets
½ tablespoon ground coriander
½ teaspoon curry powder
3 tablespoons water
½ teaspoon mustard seeds
2 tablespoons melted butter
1½ cups chopped tomato
Sea salt
Freshly ground black pepper
3 tablespoons chopped cilantro
Directions:
1. Steam the cauliflower until half cooked, 4-5 minutes; set aside. Combine the coriander and curry powder in a cup and blend in the water.
2. Heat a wok or casserole over medium heat. Drop in the mustard seeds, cover and fry until they pop and sputter, about 1- 2 minutes. Add 1 tablespoon of butter and the liquid spice blend. Cook until the water nearly evaporates; then stir in the tomato and cook until mixture is reduced to a chunky sauce, 10-12 minutes.
3. Fold the cauliflower into the sauce and season with salt and pepper. Reduce the heat slightly, partially cover and cook until the cauliflower is fork-tender and the tomato liquid has been absorbed, about 10 minutes, stirring once or twice. Just before serving, fold in the remaining butter and garnish with cilantro.
Serves 6