Cauliflower is one of the most delicious and underused vegetables around, especially considering that it’s readily available year round in most grocery stores. Black mustard seeds give this dish a wonderful depth of flavour. Yield is 4 servings.
Put the potatoes in a small pot and cover with water.
Bring to a boil and simmer until the potatoes are still firm but cooked through, about 8 to 10 minutes.
Drain and set aside to cool.
Heat 1 tbsp. of the olive oil in a medium skillet on medium-high heat.
Sauté the onions until softened and a little colored, about 6 minutes.
Remove from the pan and set aside.
Heat the remaining olive oil in the same pan on high heat.
Add the cauliflower and sauté 2 minutes.
Add the mustard seeds, paprika and the garlic.
Sauté 1 minute more.
Season with salt and pepper and add 1/3 cup water.
Cover and steam 2 minutes.
Add the green onions and potatoes and steam for 1 to 2 minutes more, or until cauliflower is crisp- tender.
Remove the lid and add the coriander and the fresh lime juice.
Check the seasonings.