|Cauliflower head||1 Medium|
|Vegetable oil||2 Tablespoon|
|Black mustard seeds/Brown mustard seeds||1 Teaspoon|
|Mustard seeds||1 Teaspoon (Black / Brown Ones)|
|Grated fresh ginger root||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Cayenne||1⁄8 Teaspoon (Or To Taste)|
|Unsweetened apple juice||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
Wash the cauliflower and cut it into florets of nearly equal size.
Heat the oil on high heat in a skillet or saucepan large enough to hold the cauliflower in a single layer.
Add the mustard seeds and cook them until they begin to pop.
Stir in the ginger, coriander, turmeric, cardamom, cayenne, and the cauliflower florets, and toss them together.
Pour in the apple and lemon juices, sprinkle with salt, cover, and simmer, stirring a couple of times, until the cauliflower is just tender, about 5 minutes.
Serve hot or at room temperature.