Cauliflower with fennel and mustard seeds

Cauliflower has long been one of my favorite vegetables and it is very good for people with stomach issues. One of the most important things about cooking good cauliflower is the preparation of it:

Preparation & Ingredients:

1 small cauliflower head
5 T extra virgin oil (you can use safflower or canola)
2 teaspoons mustard seed (I prefer dark, but either will work)
1 teaspoon fennel seed
1T garlic, minced
1/8 teaspoon tumeric
1/4 teaspoon madras curry powder (optional)
1/4 teaspoon cayenne pepper
1/4 - 1/3 cup water

Cut the cauliflower head into bite sized florets and soak in cold water for a minimum of 1/2 hour. This removes the gasses and prepares it for crisp cooking. Drain the cauliflower and set aside.

Cooking Instructions

In a large skillet, fry pan or sautee pan (preferably one for which you have a lid) add the oil over medium heat.

Once hot, toss the seeds into the oil. As soon as the seeds begin to pop, add the garlic, stirring fairly constantly. As the garlic begins to brown on the edges, add the tumeric, curry powder, and cayenne pepper. Mix through and add the cauliflower, water and a pinch of salt.

Stir the ingredients to mix thoroughly and cook for about 8 minutes. The cauliflower may be slightly browned, but should be crisp yet cooked through. Add small amounts of water if needed. If your dish is not cooked thoroughly enough for your taste, leave the pot covered during the last 2-3 minutes of cooking and another 2-3 minutes of cooking after you turn the heat off.

Variations

You might enjoy adding garam masala rather than curry powder. You may leave both out altogether.

Italian variation: Omit the mustard seed, tumeric, curry powder and cayenne. Increase the amount of garlic. Instead, add about 1/2 teaspoon dried oregano. Consider adding a bit of chopped fennel root with the cauliflower. Steam in about a cup and a half of diced tomatoes (I use canned for all cooked application except when the tomatoes are freshly picked because they are generally better quality and higher in nutrients than out of season fresh).

Casserole variation: Add 2-3 egg yolks to a cup of heavy cream to make a custard. Stir thoroughly. Place cooked cauliflower in a casserole dish and cover with the custard mixture. Mix throoughly and top with a sprinkling of cheese mixed with bread crumbs or panko (parmesan, cheddar, swiss, whatever you like). Bake in a 350 oven for 1/2 hour.