1 tablespoon sesame seeds
1 teaspoon celery seed
1/2 teaspoon ea ground fenugreek and cumin seed (whole)
1/4 teaspoon salt
1/4 cup olive oil
2 oz bell pepper
2 oz onion, chopped
1 pound cauliflower florets
1 teaspoon ginger
1 teaspoon curry powder
1/2 oz roasted garlic
1/2 cup water
Dry roast sesame, celery, fenugreek, cumin seeds and salt in a 10"
skillet over medium heat, occasionally shaking and turning until
the sesame seeds start to brown (or pop). Add oil, onion, bell
pepper, cauliflower, ginger and curry powder. Cook, stirring
occasionally until cauliflower is lightly brown, about 10 minutes.
Add water, bring to boil, then simmer covered until tender, about
another 10 minutes. Add water as needed to prevent sticking. Add
roasted garlic last two minutes.