Cauliflower Jalfrezi

Jalfrezi is a style of Indian stir-fry cooking that tends to result in a drier, rather than saucy dish. Apparently, this technique originated at the time of the British Raj, and today is still a fine way to prepare Indian style dishes quickly.  Just as in the time of the Raj, Jalfrezi is a great way to pull together veggies hangin' out needing to be eaten, or even leftovers, into a great Indian dish.  And Jal means spicy hot - so don't forget the chili peppers.
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1/4 tsp red pepper flakes
1 Tablespoon canola oil
2 Tbsp butter
1 head cauliflower, cut into bite-sized pieces
1 shallot, minced
1/2 red pepper diced
1/2 jalapeno pepper, minced
5 red radishes, coarsely sliced

Heat a large skillet and toss in the cumin, fennel and mustard seeds.  Toast the seeds dry, shaking the pan often for about a minute.  Only let the seeds just release their flavors, watching not to burn them.  Add the oil and butter, and stir in the shallots and red chili flakes. Soften the shallots for 3-5 minutes.  Add the cauliflower, peppers and radishes and stir well.  Salt and pepper to taste.  Cover and cook over low for 5 minutes.  Uncover skillet and continue cooking another 5 minutes or until the cauliflower is just crisp-tender.

Cook's Note:  I used an orange cauliflower for this presentation - if you want an orange look, with white cauliflower, you can add a quarter teaspoon turmeric, which should do the job and would taste great as well.