Poppy-Seed-Crusted Cauliflower

Ingredients

• 5 tbsp. black or white poppy seeds (see Tips & Techniques)
• 6 small dried hot red chiles
• 1/2 tsp. ground turmeric
• 1 tsp. salt
• 1 tsp. sugar
• 1 medium cauliflower
• 3 tbsp. vegetable oil
• 1/2 tsp. Nigella seeds
• 2 bay leaves

Instructions

1. 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.
2. Set aside.
3. In a medium bowl, combine turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar; add cauliflower and toss until evenly coated.
4. Set aside.
5. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat.
6. When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.
7. Add remaining 1 tablespoon oil to skillet over medium heat.
8. When oil is hot, add nigella seeds, bay leaves, and whole chilies.
9. Stir-fry 15 seconds, then add poppy seed paste.
10. Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1/2 teaspoon each salt and sugar until cauliflower is coated.
11. Add 2/3 cup water; bring to a boil.
12. Cover, reduce heat to low, and simmer 4 to 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.