Curried Cauliflower with Brown Mustard Seeds
Quick vegetarian curried cauliflower with brown mustard seeds. Stove-top ready in about 15 minutes. Swap curry powders or oils to suit taste.
This simple vegetarian recipe calls for our classic Sweet Curry Powder, but you can also substitute Maharajah Curry Powder or Hot Curry Powder instead.
- Toast brown mustard seeds in hot oil until they stop popping to unlock nutty flavor.
- Add curry powder, then toss in cauliflower and cook until tender, adjusting salt and spice.
- Swap oils, curry blends, or add vegetables or legumes to change flavor and nutrition.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use black or yellow mustard seeds instead of brown?
Yes. Brown seeds are slightly pungent and aromatic. Black seeds are stronger and may pop more aggressively. Yellow seeds are milder. Adjust quantity and watch the pan so they do not burn.
How long does the cauliflower need to cook?
On medium heat expect 8 to 12 minutes while stirring frequently. Cook until florets are fork-tender. Larger pieces take longer. Test one piece to check doneness.
Can I make this recipe vegan?
Yes. Use vegetable or canola oil instead of ghee. The rest of the recipe is plant based.
How do I stop the mustard seeds from burning or splattering?
Use medium heat and cover the pan when you add the seeds. That keeps splatter down and helps them pop evenly. If they brown too fast, lower the heat or remove the pan briefly.
How can I get a crispier texture instead of soft florets?
Roast the florets at 425 F for 20 to 25 minutes with oil and curry, or cook on higher heat in the skillet without covering and stir less often to let edges brown.
Can I add other vegetables or protein?
Yes. Potatoes, carrots, peas, chickpeas, paneer, or tofu work well. Add harder vegetables first so everything finishes at the same time. Canned chickpeas can be stirred in near the end to heat through.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Reheat in a skillet over medium heat with a splash of water or oil, or warm in the oven at 350 F until hot. Microwaving is fine for quick meals.
Which curry powder should I use and how do I adjust spice?
Sweet curry powder gives mild, warm flavor. Use Maharajah for deeper aromatic notes and Hot Curry for heat. Start with the recipe amount and add more gradually to reach your preferred spice level.
Can I use black or yellow mustard seeds instead of brown?
Yes. Brown seeds are slightly pungent and aromatic. Black seeds are stronger and may pop more aggressively. Yellow seeds are milder. Adjust quantity and watch the pan so they do not burn.
How long does the cauliflower need to cook?
On medium heat expect 8 to 12 minutes while stirring frequently. Cook until florets are fork-tender. Larger pieces take longer. Test one piece to check doneness.
Can I make this recipe vegan?
Yes. Use vegetable or canola oil instead of ghee. The rest of the recipe is plant based.
How do I stop the mustard seeds from burning or splattering?
Use medium heat and cover the pan when you add the seeds. That keeps splatter down and helps them pop evenly. If they brown too fast, lower the heat or remove the pan briefly.
How can I get a crispier texture instead of soft florets?
Roast the florets at 425 F for 20 to 25 minutes with oil and curry, or cook on higher heat in the skillet without covering and stir less often to let edges brown.
Can I add other vegetables or protein?
Yes. Potatoes, carrots, peas, chickpeas, paneer, or tofu work well. Add harder vegetables first so everything finishes at the same time. Canned chickpeas can be stirred in near the end to heat through.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Reheat in a skillet over medium heat with a splash of water or oil, or warm in the oven at 350 F until hot. Microwaving is fine for quick meals.
Which curry powder should I use and how do I adjust spice?
Sweet curry powder gives mild, warm flavor. Use Maharajah for deeper aromatic notes and Hot Curry for heat. Start with the recipe amount and add more gradually to reach your preferred spice level.
Love this! Quick and easy. We like spicier dishes so tried Hot Curry in place of the Sweet Curry and really enjoyed it.
I really enjoyed this dish and the Maharajah Curry from Spice House is perfect! It is wildly better than grocery store curry. I recommend finishing it in a 400 degree oven until tender.
Quick and easy, this is a great way to enjoy cauliflower! I suggest turning the heat down a bit after the seeds pop. Delicious.