2 Tbs. vegetable oil
1 Tbs. brown mustard seeds
1 Tbs. grated peeled fresh ginger
4 cloves garlic, minced
2 medium jalapeños, seeded and minced
2 tsp. ground coriander
2 tsp. ground turmeric
1/2 tsp. cayenne pepper
1/2 cup water
1¼ tsp. kosher salt, plus more to taste
2 lbs. cauliflower, trimmed, cored, and florets cut off
1/4 cup chopped cilantro
Preheat the oven to 400°F. Heat the oil in a large oven-proof sauté pan over high heat until it sizzles. Add the mustard seeds and cover with a lid. The seeds will start to sputter. Once they stop (about 30 seconds), remove the cover and add the ginger, garlic, jalapeño, ground coriander, turmeric, and cayenne pepper. Reduce the heat to low and cook, stirring constantly for about 10 seconds.
Add the water, salt, and the cauliflower. Toss until the cauliflower is evenly coated. Place the pan in the oven and roast the cauliflower for 20 minutes, or until tender. Toss with the cilantro. Season with more salt if desired.
Rising star sommeliers Miles White and Femi Oyediran of Graft prepare Nigerian and Indian-inspired dishes for the women who raised them
