Roasted Cauliflower with Mustard Seeds

This is an Indian take on cauliflower. I'm going to try it with this year's Christmas dinner.



1 cauliflower, cut into small florets
1 Tbsp vegetable or olive oil

Preheat oven to 450°F. Toss cauliflower with 1 Tbsp oil. Place on baking sheet and bake for 15 minutes or until crisp-tender.
1 Tbsp vegetable or olive oil
1 Tbsp mustard seeds
2 tsp cumin seeds

Heat oil in a large skillet on high heat. Add mustard and cumin seeds and stir-fry for 1 minute, or until the seeds begin to pop.
Add cauliflower; reduce heat to medium-low, and toss together until the cauliflower is coated with seeds.
1 Tbsp fresh lemon juice
1/4 cup plain yogurt
salt & pepper

Stir in lemon juice and yogurt. Season with salt and pepper.
You can cook this ahead of time, then reheat in a 350°F oven for about 10 minutes before serving.
Serves 6 from Lucy Waverman's Home Chef column in The Globe and Mail, December 18, 2004