I love this Spicy Indian Cauliflower.
It’s so delicious, I could eat the whole recipe. I would probably regret that later. I use less oil than the recipe calls for, about 1/2 tsp just to make the mustard seeds pop. Then I add a bit of water to help distribute the spices. I would serve this with basmati rice, or as a side dish to Crockpot Channa Masala. It would also be good stuffed into some naan or pita bread for lunch.