"Imagine a skillet of caramelized onions cooked down with fragrant cumin, ginger, garlic, sesame seeds and chiles," writes Heidi Swanson of 101 Cookbooks. "Add cauliflower and cook until tender. Vibrant, spicy, sweet earthiness all on one plate." Cauliflower belongs to the Brassica genus of plants in the mustard family (Brassicaceae), a genus that contains high concentrations of glucosinolates, an organic compound that intestinal microflora hydrolyzes into isothiocyanates, which a 2006 Johns Hopkins University study has shown are "potent inducers of cytoprotective enzymes and inhibitors of carcinogenesis," thus reducing cancer risk. Cauliflower contains the second highest concentration of glucosinolates, after broccoli.

Ingredients:

1 1/2 tablespoons extra-virgin olive oil or clarified butter
1 teaspoon cumin seeds
2 medium yellow onions, finely sliced
a pinch of turmeric
fine grain sea salt
1 medium / 12 oz cauliflower, thinly sliced
4 dried red chiles, stemmed and halved
1-2 teaspoon sesame seeds, lightly toasted
1 garlic clove, grated
4 cm / 1 1/2-inch piece of fresh ginger, peeled and finely grated
1-2 green jalapeno chiles, seeds removed, finely chopped
2-3 tablespoons chopped fresh cilantro / coriander

(As always, use organic content as much as possible for the healthiest recipe.)

Directions:

Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so. Stir in the onions, along with the turmeric and a few pinches of salt.
Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7 - 10 minutes. Add the red chiles, sesame seeds, garlic, and half of the ginger. Continue to cook for another minute. Add the cauliflower and stir well. Cover the pan and cook the cauliflower over low-medium heat for 3 - 5 minutes, until just tender.

When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger. Salt to taste, sprinkle with cilantro and enjoy.

Adapted from Reza Mahammad's lovely cookbook, Rice, Spice and all Things Nice.

Prep time: 20 min - Cook time: 15 min