Been a little while since I wrote, but between finalizing my thesis (I got an A, btw), and a nasty virus, I've been down for the count. I graduated this weekend. It was nice, but unfortunately there isn't much time to spend with the people who will be leaving right away with everyone's families there.
Last week my boyfriend and I decided to do breakfast for dinner, with mixed results. We used Trader Joe's whole wheat pancake mix, and it was great, but our attempts at vegetarian bacon looked (and possibly tasted) like dog treats. The hash browns were a disaster in and of themselves.
Luckily, we made a fantastic Indian meal for our friends a few days earlier, so I am not too ashamed of our failure. I am going to share the cauliflower recipe which is fantastic:
Indian Cauliflower with Mustard Seeds:
4 tablespoons vegetable oil
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 teaspoon chili powder
1 teaspoon ground tumeric
1/2 teaspoon salt
2lb cauliflower florets
1/3 cup Greek-style yoghurt
Juice of 1/2 lemon
Cilantro for garnish
1. Heat oil in large pan over medium-high heat, add cumin and mustard seeds. Cook, tossing, for 1 minute or until mustard seeds begin to pop.
2. Stir in chili powder, tumeric, and salt.
3. Add cauliflower florets to the pan, toss to coat. Cover and reduce heat to medium. Cook for 10 min, tossing every 2 minutes, or until cauliflower is tender. Remove from heat.
4. Add yoghurt and lemon juice, toss to coat, add cilantro and serve immediately.
I make it without the cilantro, and it is still totally delicious.
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