1 tsp. canola oil
1 tsp. curry powder
1 tsp. ground cumin
1/8 tsp. red pepper flakes
1 1/2 tsp. minced seeded jalapeo pepper*
2 cloves garlic, minced
3/4 c. chopped red bell pepper
3/4 c. thinly sliced carrots
3 c. cauliflower florets
1/2 c. water, divided
1/2 tsp. salt
2 tsp. finely chopped, fresh cilantro (optional)
Mizuna (optional)

*Jalapeo peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

Heat oil in large nonstick skillet over medium-high heat. Add curry powder, cumin and red pepper flakes; cook and stir about 30 seconds. Stir in jalapeo pepper and garlic. Add bell pepper and carrots; mix well. Add cauliflower; reduce heat to medium. Stir in 1/4 cup water; cook and stir until water evaporates. Add remaining 1/4 cup water; cover and cook about 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally. Add salt; mix well. Sprinkle with cilantro and garnish with mizuna and additional red bell pepper, if desired.