Saturday at the Farmers' Market

This fragrant cauliflower dish could also be served as a vegetarian entree.

Cauliflower Curry

1 tablespoons canola oil
1/2 teaspoon mustard seed
1 clove garlic, chopped
2 onions, chopped
1 large tomato, diced
1 cup plain yogurt
3/4 cup water
3/4 teaspoon grated fresh ginger
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon coriander
1 head cauliflower, broken into florets, and steamed until crisp-tender

Heat the oil in a skillet. Add the mustard seeds and cook until they pop. Add the garlic and onions and cook until the onions are soft.

Add all the remaining ingredients except the cauliflower and heat until almost boiling. Add the cauliflower and simmer over low heat for fifteen minutes.

Makes six servings.