Cauliflower with Spices (Baghari Phool Gobi — India) If black mustard seed is not available, substitute yellow mustard seed.  1/4 cup vegetable oil 2 teaspoons black mustard seed 1 teaspoon fennel seed 2 cloves garlic, finely chopped 1/4 teaspoon ground turmeric 1/8 teaspoon ground red pepper 1 small head cauliflower, separated into florets 1/2 teaspoon 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. Yields 6 servings.