1 teaspoon cumin seeds
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 large jalapeño, seeds removed, minced, plus 1 small jalapeño or green chile pepper, thinly sliced, for garnish
10 ounces cauliflower florets, cut into 1/4-inch slices
¼ cup chopped fresh cilantro, plus leaves for garnish
1 tablespoon freshly squeezed lemon juice
Salt and black pepper
1. Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.
2. Heat oil in a large sauté pan over medium-low heat. When oil is hot, add mustard and cumin seeds; after a few seconds seeds will pop. Immediately add chiles and sliced cauliflower; sauté, stirring often to keep from burning, until just tender and golden brown around the edges, about 8 minutes. The cauliflower should be al dente, tender but with some texture, not soft.
3. Stir in chopped cilantro just before removing mixture from pan. Drizzle with lemon juice; season with salt and pepper. Garnish with chile slices and cilantro leaves. Makes 4 servings.