---------- Recipe via Meal-Master (tm) v8.03
  Categories: Ethnic, Indian/paki, Vegetables
       Yield: 4 Servings
       5 tb Vegetable oil
       1 ts Mustard seeds
       1    Piece of fresh root ginger,
            -1-inch; peeled & sliced thi
       1    Onion; sliced
       1 ts Turmeric
       1    Green chilli; chopped
       1 lg Cauliflower; trimmed, cut
            -into florets
       1 ts Salt
     1/2    Lemon juice (juice of 1/2
            -lemon, th
   In a large saucepan, heat the oil over moderately high
   heat.  Add the mustard seeds, reduce the heeat to
   moderate and cover the pan. When the seeds stop
   spattering, remove the lid and add the ginger, onion,
   turmeric and green chilli.  Fry stirring occasionally
   for 3 minutes.
   Add the cauliflower and salt and stir well.  Sprinkle
   the lemon juice over the top, cover pan, reduce heat
   to low and cook cauliflower for 20 minutes, or until
   florets are tender, but not mushy. Turn contents of
   pan into serving dish. Sprinkle over the coriander
   (cilantro?) and serve.
   This is from Supercook c. 1972/73 and is described as
   “A hot spicy dish of cauliflower flavoured with
   mustard seeds, G.. K.. S.. (goh-bee kee sahb-zee)
   may be served with chappatis as part of an Indian
   (...or as the only home-cooked item for supper, along
   with Rogan Josh and pulao rice, from the chiller
   cabinet! - thank you Sainsbury’s, once again!)
   If we are really hungry, we might have Sainsbury’s
   naan bread - one between two of us - in addition to
   rice as an accompaniment.