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  • 1 medium to large head cauliflower, cut into florets
  • salt
  • 2 Tablespoons oil
  • 1-1/2 teaspoons yellow or brown mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup roughly chopped cilantro

Make It Happen

Bring a large pot of water to a boil over high heat. Add the cauliflower and cook until the cauliflower is easily pierced with a fork, about 6 minutes. Drain very well and return to the stockpot over the still warm (but turned off) burner. Cover and let sit for 2-3 minutes. Place the cauliflower florets in the base of a food processor or high speed blender. Process until smooth and creamy. Season with salt and scoop onto a shallow serving bowl.


In a small saucepan heat the oil over high heat until the oil begins to smoke. Add the mustard seeds and immediately cover with a lid or a splatter screen. When the mustard seeds begin to slow down/stop popping, add the turmeric, cayenne pepper and red onion. Cook, stirring, for about a minute, just until the onion begins to soften. Scatter the mixture over the cauliflower and garnish with the cilantro leaves. Swirl the mixture together just before serving.

This recipe was published by Girl Cooks World.

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