Cauliflower in Yogurt Sauce

Though not technically a curry, this cauliflower side dish draws heavily from Indian flavors. Exploit its versatility by combining with almost any entree, such as the mustard-crusted baked chicken seen above.

Heat 3 T. oil in a large skillet and when hot, add 1 T. brown mustard seeds. When seeds begin to pop, add 1 T. cayenne pepper and 1 T. cumin and 1 t. turmeric powder.

Stir for a minute or so then add 1 head of cauliflower, chopped into small florets. Stir again until all of the vegetable is well coated with spices and oil.

Add 1/4 cup of water, some kosher salt and black pepper to taste, then cover and cook on medium until tender. This should take no more than 10 minutes.

Remove from heat and let cool slightly. When warm but not hot, stir in about 1/4 cup of yogurt and serve at once.

Reheat very gently so as to not curdle the yogurt.