Cauliflower and Scallions with Black Mustard Seeds
Elevate your vegetable side dish game with this vibrant recipe for Cauliflower and Scallions with Black Mustard Seeds. Featuring tender cauliflower florets sautéed to perfection with fragrant black mustard seeds, minced garlic, and a pinch of turmeric, this dish delivers a delightful blend of bold, earthy flavors with a hint of citrusy brightness from freshly squeezed lemon juice. Thinly sliced scallions add a fresh, oniony punch, while a quick sizzle in olive oil ensures every ingredient is infused with aromatic spices. Easy to prepare in under 30 minutes, this recipe is as versatile as it is delicious—serve it as a flavorful side for your favorite proteins or enjoy it as a light, plant-based main course. Bursting with texture, color, and wholesome goodness, this dish is sure to be a standout on your dinner table. Keywords: cauliflower recipe, black mustard seeds, easy side dish, plant-based recipe, turmeric seasoning.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 4 stalks Scallions
- 2 teaspoons Black mustard seeds
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 teaspoons Turmeric powder
- 1 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Rinse the cauliflower and cut it into bite-sized florets. Pat dry and set aside.
Thinly slice the scallions, separating the white and light green parts from the darker green tops.
Mince the garlic cloves finely.
Heat a large skillet or wok over medium heat. Add the olive oil and let it warm up for about a minute.
Add the black mustard seeds to the skillet and allow them to sizzle and pop. This should take about 30 seconds. Stir frequently to avoid burning.
Stir in the white and light green parts of the scallions and the minced garlic. Cook for 1-2 minutes until fragrant.
Sprinkle the turmeric powder into the skillet and stir to combine. Cook for another 30 seconds to release the flavors.
Add the cauliflower florets to the skillet. Stir well to coat the pieces in the spices and oil.
Season the cauliflower with salt and black pepper, then cover the skillet with a lid. Cook for 8-10 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite.
Once the cauliflower is cooked, remove the lid and stir in the lemon juice and the dark green tops of the scallions.
Taste and adjust the seasoning if needed. Serve warm as a side dish or a light main dish.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 11.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
