Instructions:

Yield: 4 servings

2 tbsp Vegetable oil
1 ea Bay leaf
1 ea Dried red chile
1/2 tsp Five spice powder
1 cup Onions, finely chopped
1/2 tsp Turmeric
3 tbsp Ginger, grated
1 tsp Green chile, seeded & minced
1/2 cup Water
1 1/2 tsp Black mustard seeds, ground to a powder, moistened 1 tbsp water & allowed to sit for 30 minutes
4 cup Cauliflower, cut into floret
Sesame seeds, toasted
Cilantro, chopped

Heat oil & fry bay leaf & red chile until the chile darkens. Add five spice & fry a few seconds longer. Add the onion & fry for 7 minutes until it is richly browned. Stir in the turmeric, ginger, green chile & salt. Combine water with mustard paste & stir into the skillet. Add cauliflower.

Cover & simmer until the cauliflower is tender but still firm. Stir occasionally during cooking & add a small amount of water if needed to prevent sticking. Remove from heat & let stand for 15 minutes. Sprinkle with sesame seeds & cilantro. Serve.