1/4 c. vegetable oil
2 tsp. black mustard seed
1 tsp. fennel seed
2 cloves garlic, finely chopped
1/4 tsp. ground turmeric
1/8 tsp. ground red pepper
1 sm. head cauliflower (about 2 1/2 lbs.), separated into flowerets
1/4 c. water
1/2 tsp. salt

Heat oil in 12-inch skillet until hot. Cook and stir mustard and fennel seeds over medium heat until mustard seed pops, about 2 minutes. Add garlic, turmeric and red pepper. Cook and stir until garlic is light brown.

Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until cauliflower is crisp-tender and liquid is evaporated, 18 to 20 minutes. Serves 6.