Poppy Seed Crusted Cauliflower Recipe

Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste. Set aside.

In a medium bowl, combine turmeric, ½ teaspoon of salt, and ½ teaspoon of sugar; add cauliflower and toss until evenly coated. Set aside.

In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. When oil is hot, add cauliflower and stir-fry for 4 to 6 minutes, until begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.

Add the remaining 1 tablespoon oil to skillet over medium heat. When oil is hot, add nigella seeds, bay leaves, and whole chilies. Stir-fry for 15 seconds, then add poppy seed paste.

Stir-fry for 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1½ teaspoon each of salt and sugar until cauliflower is coated.

Add ⅔ cup of water; bring to a boil. Cover, reduce heat to low, and simmer 4 to 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.

Serve and enjoy!